HAL'S WINE MUSTARD
A simple recipe for extraordinary homemade white wine mustard.
Provided by jeaniehal
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 3.7 g, Cholesterol 8.7 mg, Fat 1.2 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 4.8 mg, Sugar 3.2 g
HOMEMADE MUSTARDS
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
LEMON SAGE WINE MUSTARD
From my food preservation group files. They suggest stirring this into vegetable salads or serving it with grilled meat and veggies.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 5 4oz jars
Number Of Ingredients 7
Steps:
- Finely chop enough sage leaves to measure 1/3 cup. Set aside.
- Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small saucepan with white wine.
- Bring to a boil over medium heat, stirring and pressing sage to release flavor.
- Remove from heat. Cover tightly and let steep for 5 minutes.
- Transfer sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid.
- Discard solids and return liquid to saucepan. Add mustard seeds.
- Cover nd let stand at room temperature until seeds absorb most of the moisture, about 2 hours.
- In a blender or food processor combine marinated mustard seeds (with the liquid) and vinegar. Process until blended and most of the seeds are well chopped. (You want to retain a slightly grainy texture).
- Transfer mixture to a stainless steel saucepan and add the lemon zest, lemon juice, honey, salt and reserved finely chopped sage.
- Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently until volume is reduced by a third, about 20 minutes.
- Ladle hot mustard into prepared jars leaving a 1/4" headspace. Check for air bubbles and adjust headspace if needed.
- Process in a boiling water bath for 10 minutes. Adjust time according to altitude.
Nutrition Facts : Calories 258.4, Fat 7.7, SaturatedFat 0.4, Sodium 120.7, Carbohydrate 38.2, Fiber 4, Sugar 30, Protein 6.8
CRUSTED FISH WITH WINE-MUSTARD SAUCE
Make and share this Crusted Fish With Wine-Mustard Sauce recipe from Food.com.
Provided by Boomette
Categories Halibut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a big bowl, mix the crackers and parmesan. Add salt and pepper. Pour milk in a bowl not too deep. Soak fish filets in milk, then in the cracker mixture. In a skillet, heat oil and butter at medium-high heat. Add fish filets and cook for about 3 minutes on each side or until that the flesh is opaque and is easy to brake with a fork.
- In the meantine, in a casserole, bring to boil the envelop of white wine sauce and water, whisking it. Reduce heat to medium-low and cook 1 to 2 minutes or until sauce has thicken lightly. Add Dijon mustard. When ready to serve, top the fish fillets with the sauce.
PORK LOIN WITH WHITE WINE-MUSTARD SAUCE
Categories Mustard Pork Sauté Quick & Easy White Wine Shallot Gourmet
Yield Serves 4
Number Of Ingredients 7
Steps:
- Finely chop shallot. Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté pork until just cooked through, about 4 minutes on each side. Transfer pork to a warm platter and keep warm, covered.
- Pour off all but 2 teaspoons fat from skillet and sauté shallot, stirring, 15 seconds. Add wine and simmer until reduced by about half. Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes. Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.
- Serve pork with sauce.
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