small bowl, mix the mustard, honey, mayo and dried onion
he ketchup, salt, vinegar, sugar, mustard, and chili powder; mix well
Mix together the dry mustard, sugar, salt and flour.
Stir the vinegar, yellow mustard and butter into the mixture until well combined.
Refrigerate the mustard for at least 24 hours, which intensifies the heat.
To make a glaze for turkey, combine 1/2 cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
Pomegranate Balsamic Reduction.
Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.
ontinuing with the recipe).
Stir together the Dijon mustard, yellow mustard, honey, cider
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.
cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1
inegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of
ork brines, combine 1/4 yellow mustard and remaining 2 teaspoons liquid
Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder,
Mix vinegar and yellow mustard; add sugar, salt, mustard seed, cloves, celery seed and a few drops food coloring; simmer, about 10 minutes.
Slice onions and pour juice over the onions when hot. Add eggs and refrigerate.
Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl
nto strips.
Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon
Simmer 12 ounces pale ale until reduced by half.
Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.
Add 2 cups of the mustard and blend well. Pour mixture
Soak brown and yellow mustard seeds with dark beer in
oney, spicy brown mustard, and yellow mustard together; pour the mustard mixture over the
bowl, whisk together Dijon mustard, yellow mustard, Worcestershire sauce, horseradish, salt, pepper
Put the black mustard seeds into a non-metallic bowl and pour over 150 ml of the vinegar. Cover and leave overnight.
The next day, use a mortar and pstle to pound the mixture until the seeds are coarsely broken. Grind the yellow mustard seeds in an electric blender or coffee grinder to a very fine powder. Combine the two mixtures and stir in the rest of the vinegar and the salt.
Spoon into sterilized jars. Seal, label and keep in a cool dark place for 2 weeks before using to allow the flavours to develop.
Mix about one part of yellow mustard into six parts of good
he spareribs.
Creole Mustard:
Combine horseradish, yellow mustard and white wine