SPICY HORSERADISH MUSTARD
Provided by Gale Gand
Categories Condiment/Spread Sauce Food Processor Mustard Picnic Vegetarian Horseradish Vegan
Yield Makes 6 (4-ounce) jars
Number Of Ingredients 7
Steps:
- In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)
HOMEMADE HORSERADISH
It doesn't take much to make fresh horseradish. Be careful, because this is hot!
Provided by BOOK_WORM
Categories Appetizers and Snacks
Time 5m
Yield 10
Number Of Ingredients 4
Steps:
- In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
Nutrition Facts : Calories 11.8 calories, Carbohydrate 2.5 g, Protein 0.4 g, Sodium 59.4 mg, Sugar 0.8 g
DOUBLE HOT HORSERADISH MUSTARD
My family enjoys spicy food so this recipe is wonderful for us. We add it to sandwiches.-Madeline Cole, Willow, Alaska
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 6
Steps:
- In a blender, combine all ingredients. Cover and process until smooth. Transfer to a small jar and cover tightly. Store in the refrigerator.
Nutrition Facts : Calories 74 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
HOMEMADE HORSERADISH MUSTARD
Make and share this Homemade Horseradish Mustard recipe from Food.com.
Provided by Gay Gilmore
Categories Sauces
Time 25m
Yield 8 tablespoons, 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice.
- In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice.
- Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer.
- Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water.
- Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling).
- Cool and taste.
- Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.
HORSERADISH MUSTARD
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn!
HORSERADISH MUSTARD SLAW
The perfect slaw for your burger.
Provided by Emily Schweiss
Categories Salad Coleslaw Recipes With Mayo
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
- Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 11.9 g, Cholesterol 8.4 mg, Fat 17.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 561.1 mg, Sugar 8.1 g
HORSERADISH-MUSTARD SAUCE
A mix of three no-cook ingredients, this simple dipping sauce for our Fondue Bourguignonne can be made in advance.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/3 cups
Number Of Ingredients 4
Steps:
- Stir sour cream, horseradish, and mustard in a small bowl; season with salt and pepper.
HORSERADISH BEER MUSTARD
This mustard, from "Tart and Sweet," by Jessie Knadler and Kelly Geary, is easy, fiery and great. Use it to elevate a simple dinner of sausages, roast chicken or steak.
Provided by Julia Moskin
Categories condiments, dips and spreads, sauces and gravies
Time 15m
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the dry mustard, the beer, the horseradish and the brown mustard seeds. Season with salt and pepper to taste. Cover and refrigerate overnight to let the flavors calm down a little. The next day, taste again for salt and pepper, and whisk in a little more beer if the mustard seems too thick. Store in a sealed container in the refrigerator.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 149 milligrams, Sugar 3 grams
MUSTARD-HORSERADISH SAUCE
This is an easy-to-prepare accompaniment to many steak meals such as Seared Flat Iron Steaks with Wine Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1/2 cup
Number Of Ingredients 4
Steps:
- In a small bowl, stir together Dijon mustard, grainy mustard, and horseradish. Season with coarse salt and ground pepper.
HORSERADISH MUSTARD
Make and share this Horseradish Mustard recipe from Food.com.
Provided by PetsRus
Categories Sauces
Time 15m
Yield 4 small jars
Number Of Ingredients 6
Steps:
- Sift the flour, add all the other ingredients and mix for a few minutes.
- Cover, let it stand for half an hour, mix again and put in clean jars.
- It will be ready in one week, leave in a cool dark place.
Nutrition Facts : Calories 174.1, Fat 0.4, SaturatedFat 0.1, Sodium 1756, Carbohydrate 36.5, Fiber 1.6, Sugar 7.3, Protein 4.1
MUSTARD-HORSERADISH SAUCE
Categories Sauce Dairy Mustard Low Carb Horseradish Winter Tarragon Sour Cream Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
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