SPICY MUSTARD
Make and share this Spicy Mustard recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well.
- With machine running, add beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl.
- Transfer to jar with tight-fitting lid.
- Store in cool, dark place.
Nutrition Facts : Calories 1333.7, Fat 51.6, SaturatedFat 2.6, Sodium 2384.7, Carbohydrate 176.4, Fiber 26.5, Sugar 118, Protein 45.6
SPICY MUSTARD
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. -Joyce Lonsdale, Unionville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SPICY GERMAN MUSTARD
Make your very own mustard with this German mustard recipe. The mustard seeds add spice while herbs and seasonings create depth of flavor.
Provided by Diana Rattray
Categories Condiment
Time P4DT30m
Yield 30
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the mustard seed and dry mustard.
- In a 1- to 2-quart stainless steel or nonreactive saucepan , combine the rest of the ingredients. Simmer, uncovered, over medium heat until the mixture is reduced by half, which will take 10 to 15 minutes.
- Pour the mixture into the bowl with the mustard seed. Let it stand, covered, at room temperature for 24 hours. You may have to add more vinegar to keep enough liquid in the mixture in order to adequately cover the seeds.
- Process the mixture in a blender or food processor until it is blended to the texture you like; this can take at least 3 or 4 minutes. You can leave it with some whole seeds remaining, or make a smoother paste.
- Scrape mustard into clean, dry jars. Cover them tightly and place in the refrigerator for at least one day but preferably three to allow the flavors to meld. (The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.)
- Enjoy.
Nutrition Facts : Calories 13 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 109 mg, Sugar 1 g, Fat 0 g, ServingSize 2 cups (30 servings), UnsaturatedFat 0 g
SPICY HOT MUSTARD
If you like your condiments to have a kick to them, then this Spicy Hot Mustard recipe is for you! Super easy 5 minute recipe.
Provided by Chef Rodney
Categories Condiments, Sauces & Dry Rubs
Time 5m
Number Of Ingredients 6
Steps:
- In a small bowl, mix all the ingredients together until well combined.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Nutrition Facts : ServingSize 1 Tbsp, Calories 12 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 278 mg, Fiber 1 g, Sugar 1 g
HOT MUSTARD
Make and share this Hot Mustard recipe from Food.com.
Provided by Bergy
Categories Canadian
Time 25m
Yield 1-1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a saucepan.
- Bring to a boil, reduce heat& simmer 10 minutes.
- Place in sterilized jar& refrigerate.
CHINESE RESTAURANT STYLE HOT MUSTARD
It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.
Provided by Lorraine Pierce
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk mustard, water, and white pepper together in a bowl.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 1 g, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, Sodium 0.3 mg
SPICY HONEY MUSTARD SAUCE
This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.
Nutrition Facts : Calories 57.7 calories, Carbohydrate 3.6 g, Cholesterol 2.3 mg, Fat 4.9 g, Protein 0.1 g, SaturatedFat 0.7 g, Sodium 112.2 mg, Sugar 3 g
SPICY YELLOW MUSTARD RECIPE BY TASTY
Here's what you need: dry mustard powder, garlic powder, ground turmeric, filtered water, distilled white vinegar, kosher salt
Provided by Betsy Carter
Time 30m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small pot, combine the mustard powder, garlic powder, turmeric, and water. Whisk mixture, breaking up any lumps, until completely smooth. Bring to a simmer over medium-low heat. Cook, whisking occasionally, for 20-25 minutes, until thickened to the consistency of prepared yellow mustard. Be careful not to let mixture scorch or dry out.
- Remove the pot from the heat and stir in the vinegar and salt. Let cool completely.
- Transfer to a clean airtight container and store in the refrigerator. The mustard should keep for up to 1 year.
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 16 grams, Fat 17 grams, Fiber 6 grams, Protein 13 grams, Sugar 3 grams
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- Mix the dry ingredients together in a small bowl until evenly combined. Add water and stir well until a liquid paste forms and all dry ingredients are absorbed. Next, add oil and vinegar and stir well until evenly combined.
- Let your Chinese hot mustard rest for 10 minutes covered, and re-stir to ensure the dry ingredients have fully absorbed. At this point, taste your Chinese Hot Mustard and adjust it to your own preferences.
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