Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal.
Place in a food processor and add the remaining ingredients.
Process until very smooth.
Store in the fridge in sterilised jar.
Note: This mustard improves dramatically over time.
Its flavors will mellow, becoming rounder and less sharp.
In a food processor, process yolks, lemon juice and garlic until smooth. Combine oils in a container with a pour spout. With food processor running, gradually add oils in a thin steady stream until combined and mixture thickens.
Transfer mayonnaise to a bowl and add mustard, capers, dill and zest. Stir until well combined. Season to taste with salt. (If the mayonnaise is too thick, whisk in 1-2 tbsp water.) Serve with shrimp and salad.
br>mix together the flour,mustard,salt and sugar and add
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.
In a wok, stir fry chicken in the oil until fully cooked.
Add green bean stir fry and water, cover and cook 5 to 7 minutes.
Stir occasionally.
Add prepared stir fry sauce or the homemade mustard sauce:
Dissolve bouillon in water and blend in remaining ingredients.
After adding either sauce heat through.
Makes 3 to 4 servings.
Blend water, mustard seeds, and mustard powder in a blender until seeds are coarsely ground; transfer to a non-reactive bowl, cover with plastic wrap, and let rest at room temperature until thickened, 4 hours to overnight.
Stir vinegar and salt into the mustard seed mixture.
he boil. Thoroughly mix the mustard powder, sugar and salt in
Soak mustard and vinegar overnight.
Add sugar and eggs; mix well with mixer or blender.
Cook in double boiler until thick.
In medium bowl, combine vinegar and mustard.
Cover and refrigerate overnight.
Mix remaining ingredients with the vinegar and mustard.
Refrigerate in airtight container.
Will keep well in refrigerator for about one month.
Combine water, dry mustard and turmeric.
In saucepan, combine vinegar, 1/2 cup water, sugar, cornstarch and salt.
Cook and stir until thickened.
Blend mustard mixture into vinegar mixture. Add oil.
Remove from heat.
Add herbs.
Mix vinegar and mustard; set overnight.
Mix with eggs, sugar and salt.
Cook 15 minutes until thick in top of a double boiler. Save baby food jars or any small jar with tight fitting lid. Mustard is kept nicely in refrigerator for weeks.
In small bowl, stir together mustard and 4 teaspoons of cold water.
Set aside.
In 1-quart saucepan, mix rest of ingredients well.
Cook over low heat for about 3 minutes or until thickened, stirring constantly. Remove from heat.
Stir in mustard mixture until smooth.
Cover in tight container.
Refrigerate.
In a small bowl stir together 1/4 cup dry mustard and 2 tablespoons water; set aside.
In 1-quart saucepan mix well 2/3 cup water, cider vinegar, sugar, flour and salt.
Cook over low heat about 3 minutes or until thickened, stirring constantly.
Remove from heat; stir in mustard mixture until smooth.
Cover and refrigerate.
Makes 1 cup.
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.
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.
Whisk together the sugar, flour, mustard, salt, vinegar, water and egg.
Cook in a double boiler until thick; allow to cool. Mix with equal parts mayonnaise and stir into potato salad.
Blend mustard, vinegar and eggs in blender.
Refrigerate overnight.
Mix mustard, flour,
salt
and\tsugar well.
Heat cider vinegar to boiling.
Pour slowly over the dry mix and stir out lumps.
Put in covered container and close tightly.
Age about 5 days before using.
Soak mustard and vinegar together.
Add eggs and sugar.
Cook over medium-low heat, stirring constantly with wire whisk.
Cook until boiling and thick (around 15 minutes).
Pour into small jars and refrigerate.
Serve hot or cold.
pread about 1 teaspoon of mustard on each. This may be