inutes.
For the sauce: combine horseradish, mustard and honey in a
Mix all of the ingredients together in a microwave safe container until it is one solid color.
A fork works well forthis. Microwave on high about 35 seconds, and mix again.
Cover, and refrigerate at least 6 hours (to allow theflavors to meld)
Refrigerate until needed, and remember to refrigerate unused portions.
This recipe makes a little more than 4 \"packets\" of hot mustard sauce. Double it or triple it as needed.
Dip steaks in milk.
Remove and dredge on both sides in flour seasoned with salt and pepper.
Shake off excess.
Heat oil in heavy skillet until quite hot.
Add steaks and cook on one side until nicely browned, about 5 minutes.
Turn and continue cooking, basting often with the hot oil about 5 minutes.
Serve with mustard sauce.
Pour hot mustard sauce onto center of hot serving dish.
Arrange steaks over sauce and dot center of each with teaspoon of chopped dill or parsley.
Yields 4 servings.
gg, cream, Worcestershire sauce, Cajun seasoning, and hot pepper sauce. Process until smooth
To make the mustard sauce: Bring the cream to a
BLACKBERRY MUSTARD SAUCE.
Position knife blade in
side.
To make the Mustard Sauce: Stir together all ingredients in
re in the fridge, prepare sauce. Combine all ingredients, mix well
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.
mall bowl, add the mustard and cranberry sauce and stir to combine
hile the oil is getting hot, begin rolling the chicken pieces
Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.
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
lices.
Soy-Mustard Sauce:
Mix the mustard powder and hot water together
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
Combine the ingredients for the mustard sauce in a small bowl and
arm.
Add garlic and mustard to pan. Cook, stirring, for