Sweet And Spicy Mustard Recipes

SWEET AND SPICY MUSTARD

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil and let boil for 5 minutes.
• Pour into carefully cleaned jars and let sit for 2-3 days.
• Keeps for a long time, at least 6 months.

SWEET AND SPICY MUSTARD

Steps:

• In a pot combine sugar, mustard, beaten eggs, vinegar and salt
• Heat over medium heat, stirring often, until mixture begins to thicken and is heated to 150-155 degrees, about 10 minutes.
• Remove from heat and strain mustard through a fine sieve to remove small egg pieces or lumps.
• Place in a storage container, cover and refrigerate until ready to use. Mustard may be refrigerated for up to one month.

SPICY MUSTARD

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.

SPICY HONEY MUSTARD SAUCE

Steps:

• In a medium bowl, whisk all ingredients together.

SWEET & SPICY MUSTARD MARINADE

Steps:

• Combine lemon juice through brown sugar. Whisk until the sugar has dissolved. Add in the oil and continue to whisk until it has emulsified.
• Pour over chicken breasts in a zipper bag or non-reactive container. Let marinate between 4-24 hours.
• Cook on a hot grill until done.

SWEET & SPICY MUSTARD SAUCE

Steps:

• Mix all dry ingredients together and put in a non-stick pot.
• Beat eggs with vinegar in a small bowl.
• Add egg/ vinegar mixture to the dry ingredients.
• Bring to a boil stirring constantly.
• When the sauce starts to boil, add the butter.
• Continue to boil until thinkened.
• store in an airtight jar in the fridge.
• Keeps for 7 days.

BROILED SALMON WITH MUSTARD AND LEMON

Steps:

• Position one oven rack 6 inches from the broiler heat source then heat the broiler. Season the salmon fillets all over with ½ teaspoon salt and a couple of grinds of pepper and place them on an aluminum foil-lined sheet pan, skin side down.
• In a small bowl, whisk the oil and mustard until well mixed. Brush the tops and sides of the salmon with this mustard mixture.
• Broil until the salmon is opaque with a deep brown crust, about 6 to 8 minutes for medium-rare. (The center of the fillets will be dark pink, if you pierce one with a paring knife and take a look.) If your fillets are thinner, reduce cooking time by 1 to 2 minutes. If you prefer more well-done fish, add 1 or 2 minutes to the cooking time.
• Squeeze a lemon wedge all over the cooked salmon fillets, then serve salmon with more lemon wedges on the side.