BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
MULLED MADEIRA
Steps:
- In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.
MADEIRA FINGERS
Elegant English biscuits that can be served with afternoon tea, or to accompany desserts.
Provided by Allrecipes Member
Categories English Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
- Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 60.7 calories, Carbohydrate 8.1 g, Cholesterol 11.9 mg, Fat 2.7 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 20.3 mg, Sugar 4.1 g
FILET MIGNON WITH MADEIRA PAN SAUCE WITH MUSTARD AND ANCHOVIES
Make and share this Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies recipe from Food.com.
Provided by NovaLee
Categories Steak
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven 450°F.
- Heat a skillet (not nonstick) over high heat until very hot.
- Rub steaks with oil and then salt and pepper.
- Sear steaks without moving until nice and brown and crust has formed about 3 minutes each side.
- Place steaks on a baking sheet place in oven 2-4 minutes very rare-4-6 minutes rare-6-8 minutes medium rare.
- While baking make sauce.
- When steaks are done put on a platter cover and let rest 5 minutes.
- In skillet the steaks were in heat pan medium low heat.
- Add shallots stir until soft.
- Add Madeira and rest of the ingredients.
- Scrape up the bits in pan.
- Simmer until reduced to 1/3 cup.
- Stir in butter.
- Serve over steaks.
Nutrition Facts : Calories 176.3, Fat 13.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 121.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.6, Protein 1
MADEIRA MUSHROOM GRAVY (TO GO WITH OVEN ROAST)
This recipe makes the assumption that you are serving it with a roast. I have had many compliments on the flavor of this gravy. The recipe was originally in a 1989 book called "The Spirit of Christmas Book Three"
Provided by Bergy
Categories Sauces
Time 27m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, 2 tbsp butter and lemon juice in a saucepan, bring to a boil and reduce heat to low and add mushrooms, cover and cook 5 minutes Pour off the fat from the roasting pan.
- Add 1/4 cup butter to the pan and place over medium high heat, stir butter to melt and add the onions, saute until transparent Drain mushroom liquid and add to the pan.
- Add beef broth, tomato paste and madeira wine, blend well.
- Stir in the mushrooms and flour.
- Stir until the gravy is slightly thickened.
- Season to taste Serve.
Nutrition Facts : Calories 113, Fat 8.9, SaturatedFat 5.5, Cholesterol 23, Sodium 203.4, Carbohydrate 4.9, Fiber 0.7, Sugar 1.6, Protein 1.8
MADEIRA SAUCE
I think my husband married me because I prepared this version of a madeira sauce and served it over beef kabobs. Use a Madeira wine that you would enjoy sipping yourself.
Provided by Leslulu
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt 3 tablespoons of the butter and when it is gently bubbling, add the flour, stirring constantly until brown and smooth.
- Add beef stock and wine - keep stirring and stir until thickened. Takes about 15 minutes over medium heat.(This step is more fun while you are sipping some of the Madeira wine that you are using in your recipe).
- In a separate pan, saute mushrooms in 4 tablespoons of butter until "fork tender." Add these to the sauce.
- Serve warm over beef tenderloins, beef kabobs, etc.
Nutrition Facts : Calories 239.9, Fat 20.6, SaturatedFat 12.9, Cholesterol 53.4, Sodium 375.9, Carbohydrate 6.5, Fiber 0.5, Sugar 0.8, Protein 3.2
MULLED MADEIRA
Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.
Yield 6 Servings
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in heavy large saucepan. Bring almost to simmer over medium heat. Reduce heat to low and cook wine mixture 10 minutes to allow flavors to blend (do not simmer). Add Cointreau and stir until heated through. Ladle into heat-proof glasses or mugs, leaving orange peel and spices in pan. Serve punch warm.
MUSTARD-CRUSTED PRIME RIB WITH MADEIRA GLAZE
This juicy prime rib is spectacular on its own, but the rich Madeira glaze takes it up a notch to wow at special dinners. What's even better is that it roasts with a bed of tender veggies, so you have the whole holiday meal covered in one pan. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- Let roast stand at room temperature for 1 hour. Preheat oven to 450°. Combine mustard, garlic, brown sugar, salt and, if desired, peppercorns; brush evenly over top and sides of roast but not over bones (mixture may seem loose but will adhere). Place bone side down on a rack in a shallow roasting pan. Place pan on middle oven rack; immediately reduce heat to 350°. Roast 1 hour., Toss potatoes, carrots, onion and fennel with next 5 ingredients. Arrange vegetables in a single layer in a 15x10x1-in. baking pan on lowest rack of oven. Roast meat and vegetables, stirring vegetables midway through baking, until meat reaches desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 1-1/2 hours. Cover roast loosely with foil during last 30 minutes to prevent overbrowning. Let stand 15 minutes before carving., Meanwhile, for glaze, combine balsamic vinegar, Madeira wine and brown sugar in a small saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup, about 15 minutes. Let glaze cool to room temperature. Serve roast with vegetables and glaze and, if desired, pink peppercorns and fennel fronds.
Nutrition Facts : Calories 575 calories, Fat 25g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 828mg sodium, Carbohydrate 44g carbohydrate (18g sugars, Fiber 5g fiber), Protein 42g protein.
MADEIRA MUSTARD
Make and share this Madeira Mustard recipe from Food.com.
Provided by Jewelies
Categories New Zealand
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine mustard seeds & salt in blender, blend 30 secs or until fine.
- Add vinegar, oil, madeira & brandy, blend until thickened.
- Spoon into sterilised container, cover & store in fridge for at least two days to develop flavour.
- Keep refrigerated after opening.
Nutrition Facts : Calories 774.5, Fat 67.4, SaturatedFat 8.8, Sodium 1171, Carbohydrate 17.8, Fiber 6.6, Sugar 3.8, Protein 11.2
More about "madeiramustard recipes"
10 BEST HOMEMADE HOT MUSTARD RECIPES | YUMMLY
From yummly.com
MUSTARD RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
45 WAYS TO USE ALL THE MUSTARD YOU CAN MUSTER - BON …
From bonappetit.com
HOW TOMAKE A VARIETY OF MUSTARD RECIPES - THE SPRUCE …
From thespruceeats.com
64 EASY AND TASTY MADEIRA RECIPES BY HOME COOKS
From cookpad.com
50 RECIPES TO MAKE WITH MUSTARD - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE THE BEST MADEIRA SAUCE FOR YOUR FAVORITE …
From reluctantgourmet.com
BEST MADEIRA RECIPES AND MADEIRA COOKING IDEAS - THE …
From thedailymeal.com
4.5/5
10 BEST MADEIRA CREAM SAUCE RECIPES | YUMMLY
From yummly.com
MADEIRA MALASSADAS RECIPE & HOW TO MAKE IT
From blog.madeira.best
MADEIRA GRAVY | MAIN COURSE RECIPES | GOODTOKNOW
From goodto.com
HOW TO MAKE MUSTARD - CULINARY HILL
From culinaryhill.com
MATAR MUSHROOM GRAVY - SIMMER TO SLIMMER
From simmertoslimmer.com
MADEIRA MULLED WINE – HESTAN CULINARY CANADA
From hestanculinary.ca
18 DISHES YOU ABSOLUTELY MUST TRY DURING YOUR VACATION IN …
From blog.madeira.best
MADEIRA SAUCE - MORE THAN GOURMET
From morethangourmet.com
6 TYPICAL MADEIRAN FOOD DISHES - MADEIRA ALL YEAR
From madeiraallyear.com
CLASSIC MADEIRA WINE SAUCE RECIPE FOR ROASTS AND STEAKS
From thespruceeats.com
FOOD OF MADEIRA: 7 THINGS TO EAT & DRINK – PORTUGALIST
From portugalist.com
MADEIRA CAKE (A CLASSIC BRITISH CAKE) - CHRISTINA'S CUCINA
From christinascucina.com
MADEIRA RECIPES - NYT COOKING
From cooking.nytimes.com
BEST MADEIRA RECIPES AND MADEIRA COOKING IDEAS - FOOD NEWS
From foodnewsnews.com
MUSTARD RECIPES | ALLRECIPES
From allrecipes.com
EASY MADEIRA LOAF • TAMARIND & THYME
From tamarindnthyme.com
MADEIRA TOMATO AND ONION SOUP | FOODLAND ONTARIO
From ontario.ca
MADEIRA GRAVY - RECIPE - FINECOOKING
From finecooking.com
HOW TO MAKE ITALIAN MOSTARDA AT HOME - LA CUCINA ITALIANA
From lacucinaitaliana.com
MADEIRA MUSTARD PAN SAUCE (FOR POULTRY AND PORK) - YOUTUBE
From youtube.com
CREOLE MUSTARD - THE DARING GOURMET
From daringgourmet.com
RECIPE: CALDEIRADA à MADEIRENSE OR MADEIRA FISH STEW
From ocean-retreat.com
HOW TO MAKE MOIST MADEIRA CAKE: 8 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
CHICKEN MADEIRA CHEESECAKE FACTORY COPYCAT RECIPE
From staysnatched.com
MUSTARD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MADEIRA RECIPES - BBC FOOD
From bbc.co.uk
MIKES MUSTARD RECIPES
From mikesmustard.com
HOW TO COOK WITH MADEIRA WINE & FOOD PAIRINGS | 2022 - WINEPEDIA
From winepedia.net
WHAT IS MOSTARDA AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
EASY FRENCH'S MUSTARD RECIPE (COPYCAT) - RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love