Raspberry Wasabi Mustard Recipes
RASPBERRY WASABI MUSTARD
Make and share this Raspberry Wasabi Mustard recipe from Food.com.
Provided by Shirl J 831
Categories Japanese
Time 3h5m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Grind mustard seed with mortor and pestle or spice grinder. Place in bowl and stir in mustard powder, salt, wasabi and turmeric. Stir in jelly and vinegar to make paste. Cover bowl and let stand 3 hours. Stir with mayonnaise. Spoon into dry, sterilized jars. Seal tightly and store in fridge for 6 weeks.
- **Wasabi powder is from Japan, it is a variety of green horseradish it is found in most grocery stores or specialty stores.
Nutrition Facts : Calories 856.7, Fat 50.4, SaturatedFat 5.6, Cholesterol 24.4, Sodium 2552.5, Carbohydrate 93, Fiber 10.5, Sugar 44.9, Protein 17.4
CREAMY WASABI-MUSTARD SEAFOOD SAUCE
This is for those who love the pungent tastes of wasabi and mustard! I think it's just right, enough to perk up your sinuses - but not too much. In addition to being a good dipping sauce for fried seafood, it's tasty as part of a tuna or egg salad dressing, or with a green salad or on avocado slices.
Provided by EdsGirlAngie
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Season with salt and pepper to taste, cover and refrigerate for at least 2 hours before serving.
GRAINY RASPBERRY MUSTARD
I haven't tried this recipe. It's posted in response to a recipe request. But it sounds really good! I am guessing on how much it makes, because the computer says I have to put the amount. If anyone makes it, perhaps you could alert Gay or Troy to the amount. Thanks!
Provided by ciao4293
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
- Let stand at room temperature at least 2 hours.
- Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
- Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
- Return to the blender.
- Add raspberry jam.
- Blend until well mixed.
- Refrigerate in a covered container at least overnight or keep up to 1 month.
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