Peppercorn Mustard And Dill Vinegar Recipes
DILL MUSTARD
I pick up small, decorative canning jars at rummage sales or in hardware stores to fill with the zesty mustard I make to give to friends. -Sue Braunschweig, Delafield, Wisconsin
Provided by Taste of Home
Time 20m
Yield 32 servings.
Number Of Ingredients 7
Steps:
- In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.
Nutrition Facts : Calories 47 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
DILL VINAIGRETTE
It's pretty tasty!
Provided by Rinnie
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
Nutrition Facts : Calories 263.8 calories, Carbohydrate 5.2 g, Fat 27.6 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.6 g, Sodium 147 mg, Sugar 3.3 g
CHAMPAGNE-DILL MUSTARD
A tangy mustard with a bite. Store in the refrigerator and use within 2 weeks.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes
Time P1DT10m
Yield 20
Number Of Ingredients 9
Steps:
- Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
- Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 4.7 g, Fat 1.5 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 118.1 mg, Sugar 1.8 g
PEPPERCORN, MUSTARD AND DILL VINEGAR
Typical Danish ingredients are featured in this easy-to-make condiment; it would be wonderful incorporated into a vinaigrette for cold poached salmon.
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Place first 5 ingredients in 1-quart jar. Add bay leaves, lemon slices and dill sprigs. Place lid on jar; seal. Store in cool dry place at least 1 and up to 6 weeks.
DILL AND MUSTARD SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories condiments, appetizer
Time 5m
Yield About one and one-quarter cups
Number Of Ingredients 9
Steps:
- Put the two mustards, vinegar, sugar, salt and pepper in a mixing bowl.
- Start beating with a wire whisk while adding the oil in a thin stream. When all the oil is added, stir in the dill and Cognac.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 41 grams, Carbohydrate 17 grams, Fat 46 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 267 milligrams, Sugar 15 grams, TransFat 0 grams
DILL VINEGAR
Make and share this Dill Vinegar recipe from Food.com.
Provided by Molly53
Categories Very Low Carbs
Time P14DT5m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Combine all ingredients in a quart jar with tight fitting lid.
- Cover and let stand at least two weeks.
- Strain and use.
Nutrition Facts : Calories 208.4, Fat 0.3, Sodium 50, Carbohydrate 10.3, Fiber 0.5, Sugar 3.8, Protein 0.4
MUSTARD AND DILL VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Quick & Easy Salad Dressing Vinegar Dill Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a bowl whisk together the brown sugar, the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the dill.
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