he breadcrumb mixture into the mustard.
Roast the beef until
To make the mustard sauce: Bring the cream to a
minutes.
For the sauce: combine horseradish, mustard and honey in a
hour longer.
Make mustard sauce: In a small bowl, stir
hin slices.
To prepare sauce, combine horseradish, mustard, and vinegar. Serve with
Rub roast with oil. Combine ground mustard, garlic powder and ginger; rub over roast. Place in a large resealable plastic bag or covered container. Refrigerate overnight. Grill roast, covered, over indirect heat for 60 minutes. Combine horseradish mustard and preserves. Continue grilling 15 to 20 minutes, basting with sauce twice or until heat meat thermometer reads 160\u00b0 to 170\u00b0. Let stand 10 minutes before slicing. Heat remaining sauce to serve with roast.
side.
To make the Mustard Sauce: Stir together all ingredients in
br>Mix all ingredients for Horseradish-Mustard spread in a small bowl
BLACKBERRY MUSTARD SAUCE.
Position knife blade in
Add onion, vinegar, sugar, cloves, mustard seeds, peppercorns and bay leaves
ooking.
Meanwhile, for the mustard cheese sauce, melt butter in a
r at room temperature with mustard sauce.
Mustard Sauce: Combine first 9 ingredients
mall bowl, add the mustard and cranberry sauce and stir to combine
re in the fridge, prepare sauce. Combine all ingredients, mix well
Combine flour and a pinch of salt. Whisk in beer and 1/2 cup water gradually to form a smooth batter.
Heat oil in a large saucepan. Dip cauliflower into batter, draining off excess. Working in batches, deep-fry cauliflower for 2-3 mins, until golden brown. Drain on paper towels.
To make the yogurt-mustard sauce, combine all ingredients.
Serve cauliflower with yogurt-mustard sauce.
iquid.
To make the mustard sauce, melt butter in a saucepan
arm.
Add garlic and mustard to pan. Cook, stirring, for
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
Jan.
Cook the potatoes in boiling water till fork tender. Or use the baked potato feature on your microwave. Cool.
Dice potatoes to bite size.Put in large bowl.
Add the onions and peppers.
Mix in the horseradish mustard and the mayonnaise. Use more or less to your taste.
Salt and pepper to taste.
br>Whisk the eggs, hot sauce, red pepper flakes, black pepper