Mix all ingredients together in a medium sauce pan.
Cook over medium-low heat for 15 minutes, stirring often.
Pour into gravy boat and serve as a condiment for ham.
May be served warm or cold.
Mix ingredients for Mustard Sauce until well blended, and refrigerate
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.
side.
To make the Mustard Sauce: Stir together all ingredients in
at it in the microwave for 1 minute.
Line
To make the mustard sauce: Bring the cream to a
ow. Cover and simmer for 1 hr 30 mins.
Cook apple wedges in butter in a large skillet over medium heat 2 to 3 minutes.
Combine apple juice, brown sugar, raisins, lemon juice, cornstarch, ginger, mustard and cinnamon. Add to apples. Cook, uncovered, 5 minutes or until sauce is thickened. Serve sauce with ham.
Recipe may be doubled.
n large baking pan. Broil for 10 mins, or until cooked
BLACKBERRY MUSTARD SAUCE.
Position knife blade in
nd simmer gently, partially covered, for 1 hour, or until meat
est. Let the shrimp marinate for 20 minutes.
Preheat a
ll of the ingredients except for the butter and olive oil
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.
dd garlic and mustard to pan. Cook, stirring, for 1 min. Add
Combine first 8 ingredients, for marinade, in a large, shallow
Combine marmalade, juice, mustard, ginger and ground cloves. Simmer 5 minutes.
Stud ham with whole cloves.
Bake with half the sauce over ham.
Add raisins after baking.\tServe sauce with ham.
In a glass bowl combine the oil, honey, mustard, chives, ginger, dill, paprika garlic and raisins.
Whisk in the vinegar, soy, lemon juice and add salt & pepper to taste.
Let the sauce stand for at least 30 minutes at room temperature before serving.
Ladle it over slices of hot ham.
Melt butter in a heavy pan.
Add flour and soup stock.
Cook until thick.
Add other ingredients slowly.
Remove from heat and cool.
Sauce can be kept in fridge or freezer.
Serve either warm or cool.
Great on sandwiches.
Saute the onions and peppers in butter in a medium size saucepan.
Stir in flour.
Cook over medium heat for 1 minute, stirring constantly.
Gradually stir in evaporated milk and water. Cook over medium heat and stir constantly until the mixture comes to a boil.
Stir in mustard and salt.
Serve over the ham.