Gourmetmustard Recipes
GOURMET MUSTARD
The success of this recipe will depend on the quality of your mustard powder so try to use a good quality, this is the easy recipe but needs some chilling time.
Provided by Kittencalrecipezazz
Categories Healthy
Time 15m
Yield 2 cups (approx)
Number Of Ingredients 5
Steps:
- In a medium saucepan, whisk together vinegar and mustard (you must use a whisk not a spoon it makes a difference!).
- Add the remaining ingredients; bring to a slow boil, stirring constantly.
- Cook, and stir for 10 minutes.
- Let sit to room temperature.
- Chill for 24 hours or more before using.
- Store in a glass container in the refrigerator.
Nutrition Facts : Calories 537, Fat 13.6, SaturatedFat 2, Cholesterol 211.5, Sodium 107.2, Carbohydrate 91.7, Fiber 4.4, Sugar 82, Protein 13.7
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
GABBY'S OWN MUSTARD
This is from the Gabby Gourmet(Fred Wix) Cooking Show on KUTV News at noon in Salt Lake City. I've used it for a long time and like it very much.
Provided by Colorado Lauralee
Categories Low Cholesterol
Time P7DT5m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Just blend all of the ingredients together until the mixture is smooth.
- Pour into a glass jar with a lid and place in the refrigerator for 7 days.
- Every couple of days shake the jar for a couple of seconds.
- After 7 days, stir and serve as you would any mustard, only a lot less.
- Makes a great gift.
- Place in a decorative jar, top with a ribbon and a copy of the recipe.
- Enjoy!
Nutrition Facts : Calories 878.9, Fat 26.4, SaturatedFat 1.4, Sodium 305.4, Carbohydrate 130.7, Fiber 14.9, Sugar 56.9, Protein 28.8
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.
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