SPICY MUSTARD
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. -Joyce Lonsdale, Unionville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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.
SPICY HOMEMADE DIJON-STYLE MUSTARD
Provided by Molly O'Neill
Categories condiments
Time 1h15m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
- Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
- Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.
SPICY HONEY MUSTARD SAUCE
This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.
Nutrition Facts : Calories 57.7 calories, Carbohydrate 3.6 g, Cholesterol 2.3 mg, Fat 4.9 g, Protein 0.1 g, SaturatedFat 0.7 g, Sodium 112.2 mg, Sugar 3 g
More about "homemade spicy mustard recipes"
HOMEMADE SPICY MUSTARD - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (1)Total Time 12 hrs 5 minsCategory Main CourseCalories 293 per serving
- To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
- Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
- Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
HOMEMADE SPICY MUSTARD - DETOXINISTA
From detoxinista.com
5/5 (4)Total Time 10 minsCategory SnackCalories 39 per serving
- To get started, you'll need to grind the mustard seeds. You can grind them by hand the old-fashioned way, using a mortar and pestle, for a bit of an arm workout! Or, use a spice grinder to make the process faster.
- Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.
- For best flavor, allow the mustard to sit at room temperature for up to 8 hours before storing in the fridge. (You can actually let the mustard "cure" for a few days on the counter, if you like, but I haven't tried it myself.)
- If the mustard has a little too much "bite," try adding a bit of honey or coconut crystals to balance the flavor.
SPICY GERMAN MUSTARD RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.8/5 (25)Total Time 96 hrs 30 minsCategory CondimentCalories 13 per serving
HOMEMADE MUSTARD RECIPES - SUNSET MAGAZINE
From sunset.com
HOW TOMAKE A VARIETY OF MUSTARD RECIPES - THE SPRUCE EATS
From thespruceeats.com
GOURMET HOMEMADE MUSTARD RECIPE - ATTAINABLE …
From attainable-sustainable.net
BASIC MUSTARD RECIPE WITH VARIATIONS - THE SPRUCE EATS
From thespruceeats.com
SANDWICH RECIPES ON TWITTER: "DELI ROASTED CHICKEN, HOMEMADE …
From twitter.com
15 BEST PORK TENDERLOIN CROCKPOT RECIPE - SELECTED RECIPES
From selectedrecipe.com
CHINESE HOT MUSTARD: EASY, AUTHENTIC RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
HOMEMADE SPICY MUSTARD RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SPICY HOT MUSTARD - HOT ROD'S RECIPES
From hotrodsrecipes.com
SIMPLE SPICY BROWN MUSTARD - HAPPY BELLY FOODIE
From happybellyfoodie.com
SPICY BROWN MUSTARD - WOODLAND FOODS
From woodlandfoods.com
DIY SPICY MUSTARD RECIPE: 2 SIMPLE STEPS! - MY HOMESTEAD LIFE
From myhomesteadlife.com
JALAPENO MUSTARD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
SPICY BROWN MUSTARD RECIPE - SERIOUS EATS
From seriouseats.com
SPICY MUSTARD SEAFOOD SAUCE | PUNCHFORK
From punchfork.com
You'll also love