Good Mustard recipe?
7 years ago
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7 years agolast modified: 7 years agoRelated Discussions
Alexa, Dill Mustard suce recipe
Comments (2)Hey Sharon! Actually.... the real Gravlax I serve as is, but I make a "Gravlax Sauce" for broiled salmon from Cooking Light. Here is the sauce so I'll let you decide... I bet it would be good on the Gravlax itself though! 2 tbsp dry mustard (Colemans is my preferance) 1 tbsp cold water 1/2 c mayo 1 tbps honey 1 tsp salt 1 tbsp fresh dill minced Mix the mustard and cold water together and let sit for 10 minutes. Add mayo, honey, salt and dill and chill for 20 minutes. I have no idea why you need to mix the mustard and water and let it sit, but it tastes better when you do. I've just mixed everything together and chilled it and it just is NOT as good! Enjoy! Alexa...See MoreAnyone have a tried and true Blueberry Mustard recipe
Comments (2)I haven't tried this yet so I wouldn't call it tried & true but... Blueberry Mustard 4 tablespoons cornstarch 4 tablespoons water 1/2 cup blueberry, more if needed (if using frozen, thaw first) 1/4 cup whole blueberry (no need to thaw, if using frozen) 1/2 cup port wine 1 tablespoon chopped shallot 2 tablespoons white sugar 6 tablespoons prepared Dijon mustard 2 tablespoons prepared whole grain mustard 1 tablespoon yellow mustard seeds 1 tablespoon white wine Directions 1. Combine the tbsp of mustard seeds with the tbsp of white wine and set aside. 2. Whisk together the cornstarch and water; set aside. 3. Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that. 4. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture. 5. Over medium-high heat, bring to a simmer, then let it cool. 6. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed....See MoreRecipe of the day March 9 - Chicken with Maple Mustard Dill Sauce
Comments (1)This sounds really good as usual, Laurel!...See MoreTrying to Cook With Mustard
Comments (14)Here are a couple of recipes for using mustard which we have tried and liked: Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) cre fraîche 1 dessertspoon groundnut oil ½ oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia SmithÂs Winter Collection. ********************************************************************************************* Here's another good mustard recipe with my comments as I first posted it: "Today Wolf requested something for dinner that I hadn't tried before - a German dish of eggs in mustard sauce. So I Googled around and settled on this recipe with some changes. The recipe called for ham but I didn't have any and so used a small package of bacon, diced, fried, drained and dried which I added to the potato & onion mixture. I used Colman's whole grain mustard instead of Dijon in the sauce which turned out very well. I also cut down a little on the quantity of butter and oil for the potatos." "Here is another breakfast recipe for you. Everyone likes this a lot, I never have leftovers." Diane Nemitz, B&B owner. * 3 tablespoons butter * 3 tablespoons oil * 3 large potatoes, peeled,cooked and cubed * 1/2 lb. ham, chopped * 1 tablespoon finely minced onion * 1 tablespoon butter * 1 tablespoon flour * 1 cup milk * 1 tablespoon Dijon mustard * 4 hard cooked eggs, peeled and sliced METHOD In large skillet, heat butter and oil until butter is melted. Add potatoes, ham and onion. Cook over medium heat, stirring and turning mixture over until crispy brown. While hash is cooking, make mustard cream sauce. In small saucepan, melt 1 tablespoon butter. Stir in flour to make a roux. Add milk and stir over low heat until sauce begins to thicken. Stir in mustard. Continue cooking until sauce is thick. Add sliced eggs to sauce, but do not stir. When hash is finished cooking, place in serving bowl. Pour eggs with sauce over the middle of the hash. Serve at once. Nice with toast or biscuits. Serves: 4 recipe from www.inmamaskitchen.com SharonCb...See More- 7 years ago
- 7 years ago
7 years ago- 7 years ago
7 years agoI make all my own condiments and spice blends that includes obviously mustards. 6-7 years ago I was gifted a 35 pound sack of mustard seed so I did a lot of experimenting and researching recipes.
I make pickled mustard seeds just about every other month. We use some as is...very mild, but it is a great base for further blending into other spicier mustards.
Recipe HERE
(I cut down the sugar)
One cup makes aprox 2.5 cups. So a 1/4 cup added at the end to one of your favorite recipes will give that extra silky goodness.
Another good reference book is this old timer, HERE, BetterThanStoreBought...my copy was under 10 used.
Some holiday mustards and pickled shiitake I made for the holidays.
Also made a chili oil, the one with lots of toasted sesame seed.
writersblock (9b/10a) thanked sleevendog (5a NY 6aNYC NL CA)- 7 years ago
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