Easy Hot Homemade Mustard Recipes

Steps:

• Mix dry ingredients in bowl.
• Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
• You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
• Place in refrigerator and stir couple times a day.
• Serve after a few days. It it seems too thick, simply add more vinegar.

Steps:

• Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg Rolls.

Steps:

• Mix and use with pickle relish and pass more on the side.

Steps:

• In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
• To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
• Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.

Steps:

• Whisk mustard, water, and white pepper together in a bowl.

Steps:

• In a small size mixing bowl, mix tog mustard, sugar and flour.
• Add enough boiling water to make a thick paste.
• Thin the thick paste with vinegar to give you the consistency of paint to thinner if you like.
• Store in a jar in the fridge.

Steps:

• Preheat oven to 325 degrees.
• In a small bowl combine butter, sugar and mustards. Reserve 1/4 cup for topping.
• In a shallow, 1 quart casserole dish, combine fruits with remaining butter mixture.
• Toss lightly then top with reserved butter mixture.
• Bake uncovered for 40 minutes.
• Serve warm.

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.

Steps:

• In a small bowl, combine the mustard, sugar and salt. Stir in water and oil until smooth. Refrigerate until serving.

Steps:

• Combine all the ingredients in a saucepan.
• Bring to a boil, reduce heat& simmer 10 minutes.
• Place in sterilized jar& refrigerate.

Steps:

• In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
• Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.

Steps:

• Beat eggs, vinegar, evaporated milk, ground yellow mustard, flour, sugar, salt, and margarine together in a small pot until smooth; cook over low heat until simmering and slightly thickened, about 5 minutes. Cool to room temperature before storing in refrigerator.

Steps:

• Toast mustard seeds in a dry skillet over medium heat. Shake pan occasionally until they begin to pop. Put them in a small bowl, and add ground mustard and sugar.
• Stir in enough water to make a thin paste. Let sit at room temperature for at least 10 minutes or until ready to serve. Drizzle sparingly over steak.