OUTRAGEOUS MUSTARD SAUCE
Good for all kinds of meat, from smoked ham to beef Wellington, as well as for luncheon meats. Store in a plastic container for up to three weeks.
Provided by Pam Garger
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 6.3 g, Cholesterol 60.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 54.2 mg, Sugar 5.4 g
MUSTARD SAUCE
From the Veganomicon. Serve with Chickpea Cutlets, baked or broiled tofu, and roasted vegetables. This has a strong mustard flavor, so use sparingly.
Provided by Eat Your Vegetables
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Mix the cornstarch with the vegetable broth in a measuring cup and set aside.
- In a small saucepan over medium heat, saute the garlic and thyme in the olive oil for about 4 minutes. Add the vegetable broth mixture, mustard, lemon juice, and capers. Stir often, using a whisk. Once the sauce is bubbling, lower the heat to low and simmer for about 3 minutes. The sauce should be on the thick side.
- Let cool a bit before serving; this sauce tastes great just above room temperature.
Nutrition Facts : Calories 542.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 1.2, Sodium 1904, Carbohydrate 34.7, Fiber 2.5, Sugar 6.4, Protein 5.4
MUSTARD SAUCE
Provided by Food Network Kitchen
Categories condiment
Time 6h20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
- In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.
MUSTARD STEAK SAUCE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
- TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!
OUTRAGEOUS GARLIC BREAD
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. (Make sure your oven is clean or it will smoke!)
- Melt the butter in a small saucepan over low heat. Add the garlic, stir to coat with the butter, and cook, covered, for 20 minutes, stirring occasionally, until the garlic is very tender. Transfer to a small bowl and set aside until cool enough to handle. Mash the garlic in the butter with a fork. Stir in the Parmesan, parsley, lemon zest, red pepper flakes, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
- Slice the baguette in half lengthwise and place both halves, cut sides up, on a cutting board. Score each half diagonally (don't cut all the way through) in large serving-size pieces. Spoon all of the garlic mixture generously on the cut sides of the bread. Cut each half of the baguette in half crosswise along a score and place the 4 pieces on a sheet pan lined with parchment paper.
- Bake for 5 to 7 minutes, until the topping is bubbly and starting to brown and the bread is crisp. Transfer to a board, cut in serving pieces along the scores, sprinkle with fleur de sel, and serve warm.
OUTRAGEOUS MUSTARD SAUCE
Good for all kinds of meat, from smoked ham to beef Wellington, as well as for luncheon meats. Store in a plastic container for up to three weeks.
Provided by Pam Garger
Categories Sauces
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 6.3 g, Cholesterol 60.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 54.2 mg, Sugar 5.4 g
HAM SAUCE
My husband had this at a friend's house and came home with the recipe. He said it was excellent and he was right. This is awesome on slices of baked ham!
Provided by Anita Harris
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together all ingredients in a small saucepan and simmer for 10 minutes.
Nutrition Facts : Calories 346.7, Fat 24, SaturatedFat 14.7, Cholesterol 61, Sodium 567, Carbohydrate 32.5, Fiber 1.1, Sugar 29.5, Protein 1.7
ENGLISH MUSTARD SAUCE
A creamy accompaniment to roast meats, fish or salads, this tangy sauce contains shallots, bay leaves and white wine
Provided by Cassie Best
Categories Condiment, Lunch
Time 15m
Number Of Ingredients 7
Steps:
- Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.
Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium
OUTRAGEOUS MUSTARD SAUCE
Good for all kinds of meat, from smoked ham to beef Wellington, as well as for luncheon meats. Store in a plastic container for up to three weeks.
Provided by Pam Garger
Categories Sauces
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.n
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.n
Nutrition Facts : Calories 90.5 calories, Carbohydrate 6.3 g, Cholesterol 60.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 54.2 mg, Sugar 5.4 g
MUSTARD SAUCE
Make and share this Mustard Sauce recipe from Food.com.
Provided by katew
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring stock to the boil.
- Add mustards, simmer gently for 4 minutes.
- Carefully whisk in cream, simmer 3 more minutes until thickened.
- Serve over chicken.
Nutrition Facts : Calories 59.4, Fat 5.2, SaturatedFat 3, Cholesterol 17.5, Sodium 132, Carbohydrate 2.1, Fiber 0.2, Sugar 0.7, Protein 1.4
MICHAEL'S STEAK SAUCE
Make and share this Michael's Steak Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 20m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Soak raisins in hot water until very soft. Set aside.
- Saute onions over medium heat until golden brown.
- Add tomato paste, and cook for 1 minute.
- Increase heat to high, add remaining ingredients (including raisins with soaking water), but not salt and pepper yet. Bring sauce to a boil, then reduce heat to medium and simmer for 10 to 15 minutes.
- Remove pan from heat, and allow to cool completely.
- Pour cooled sauce into blender no more than halfway, and puree until smooth. Puree in batches if needed.
- Season with salt and pepper, adjusting amount to taste.
- If mixture is not smooth enough, add a few teaspoons of water at a time and puree until it becomes smooth to your liking.
Nutrition Facts : Calories 239.8, Fat 5.1, SaturatedFat 0.7, Sodium 3758, Carbohydrate 51.3, Fiber 3.1, Sugar 29, Protein 2.9
SMOKED SAUSAGES WITH MUSTARD SAUCE
An old one from Southern Living. My dad loves sausages with mustard so am planning on trying this one out on him soon.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 2 cups (sauce)
Number Of Ingredients 8
Steps:
- Add 3/4 cup half-and-half to a small saucepan; place over low heat, stirring occasionally, until bubbly.
- In a bowl, combine the next 5 ingredients with the remaining half-and-half, stir to mix well.
- Gradually add heated half-and-half, and mix well.
- Return mixture to saucepan; cook on low, stirring constantly until smooth and thickened.
- Remove sauce from heat and gradually stir in vinegar.
- Serve with sausages (I have guessed at the amount of sausages needed; the original recipe did not specify).
Nutrition Facts : Calories 931.1, Fat 60.7, SaturatedFat 26.3, Cholesterol 321.5, Sodium 2010.7, Carbohydrate 70.1, Fiber 2.7, Sugar 53.4, Protein 28.3
OUTRAGEOUS HAM STEAK SAUCE
Make and share this Outrageous Ham Steak Sauce recipe from Food.com.
Provided by matthew king
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook sauce uncovered for 15 minutes,.
- Marinate ham steak's in sauce for 1/2 hour or longer, grill, broil, or fry ham steak basting with the sauce as needed.
OUTRAGEOUS MUSTARD SAUCE
Good for all kinds of meat, from smoked ham to beef Wellington, as well as for luncheon meats. Store in a plastic container for up to three weeks.
Provided by Pam Garger
Categories Sauces
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 6.3 g, Cholesterol 60.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 54.2 mg, Sugar 5.4 g
RING OF FIRE HABANERO HOT SAUCE
A basic, mustard based hot sauce recipe using habanero peppers, that can be tailored to be extremely hot for braver souls or more mild for the sane folks out there. Goes well with anything, especially fried chicken or fish.
Provided by LikesItHot
Categories Sauces
Time 25m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in a medium frying pan over medium heat.
- When ready, add the deseeded peppers, sauteing lightly, 2-3 minutes each side.
- Remove peppers from heat, put in blender, add remaining ingredients.
- First, set mixture to "chop" until well chopped, then switch to liquefy or similar setting until well blended. This typically should be about 2 and a half to 3 minutes.
- Empty mixture into the sauce pan, bring to a medium boil. Boil for 5 minutes.
- Remove from heat. Carefully transfer to your storage container.
Nutrition Facts : Calories 203.4, Fat 6.8, SaturatedFat 0.6, Sodium 2714.1, Carbohydrate 33, Fiber 7.2, Sugar 15.7, Protein 9.2
OUTRAGEOUS MUSTARD SAUCE
Good for all kinds of meat, from smoked ham to beef Wellington, as well as for luncheon meats. Store in a plastic container for up to three weeks.
Provided by Pam Garger
Categories Sauces
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
- Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.
Nutrition Facts : Calories 90.5 calories, Carbohydrate 6.3 g, Cholesterol 60.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 54.2 mg, Sugar 5.4 g
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