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
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 BROWN MUSTARD RECIPE
A mixture of tart mustard, spice, and heat make this mustard a perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.
Provided by Joshua Bousel
Categories Condiments and Sauces Condiment
Time P4D
Number Of Ingredients 9
Steps:
- Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
- Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.
Nutrition Facts : Calories 36 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 211 mg, Sugar 0 g, Fat 2 g, ServingSize makes about 1 1/2 cups, UnsaturatedFat 0 g
SPICY SLAW
Provided by Tyler Florence
Categories side-dish
Time 2h20m
Yield 8 to 10 cups
Number Of Ingredients 13
Steps:
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
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 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 HONEY MUSTARD SALAD DRESSING
This goes great on a green salad with black beans, avocado, and bacon crumbles. If it's too strong for you for a salad, try pouring it over chicken breasts instead. Cut back on the cayenne for less heat, or add more honey if you like it sweeter.
Provided by LETMEDELETE
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients.
- Pour over salad.
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
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