HOMEMADE SPICY MUSTARD RECIPE
This homemade spicy mustard recipe is made with three types of mustard seeds and fiery habanero peppers for a hot mustard you are sure to love.
Provided by Mike Hultquist
Categories Main Course
Time 12h5m
Number Of Ingredients 7
Steps:
- To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
- Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
- Stir in the habanero peppers and salt. Mix well.
- Add to a food processor and process to your personal tastes. You can process only a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
- Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
Nutrition Facts : Calories 293 kcal, Carbohydrate 17 g, Protein 13 g, Fat 18 g, Sodium 12 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
SPICY GERMAN MUSTARD
Make your very own mustard with this German mustard recipe. The mustard seeds add spice while herbs and seasonings create depth of flavor.
Provided by Diana Rattray
Categories Condiment
Time P4DT30m
Yield 30
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the mustard seed and dry mustard.
- In a 1- to 2-quart stainless steel or nonreactive saucepan , combine the rest of the ingredients. Simmer, uncovered, over medium heat until the mixture is reduced by half, which will take 10 to 15 minutes.
- Pour the mixture into the bowl with the mustard seed. Let it stand, covered, at room temperature for 24 hours. You may have to add more vinegar to keep enough liquid in the mixture in order to adequately cover the seeds.
- Process the mixture in a blender or food processor until it is blended to the texture you like; this can take at least 3 or 4 minutes. You can leave it with some whole seeds remaining, or make a smoother paste.
- Scrape mustard into clean, dry jars. Cover them tightly and place in the refrigerator for at least one day but preferably three to allow the flavors to meld. (The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.)
- Enjoy.
Nutrition Facts : Calories 13 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 109 mg, Sugar 1 g, Fat 0 g, ServingSize 2 cups (30 servings), UnsaturatedFat 0 g
SPICY MUSTARD
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. -Joyce Lonsdale, Unionville, Pennsylvania
Provided by Taste of Home
Time 20m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.
Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
SPICY HONEY MUSTARD SAUCE
This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.
Nutrition Facts : Calories 57.7 calories, Carbohydrate 3.6 g, Cholesterol 2.3 mg, Fat 4.9 g, Protein 0.1 g, SaturatedFat 0.7 g, Sodium 112.2 mg, Sugar 3 g
SPICY HOMEMADE DIJON-STYLE MUSTARD
Provided by Molly O'Neill
Categories condiments
Time 1h15m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
- Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
- Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.
SPICY MUSTARD
Make and share this Spicy Mustard recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well.
- With machine running, add beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl.
- Transfer to jar with tight-fitting lid.
- Store in cool, dark place.
Nutrition Facts : Calories 1333.7, Fat 51.6, SaturatedFat 2.6, Sodium 2384.7, Carbohydrate 176.4, Fiber 26.5, Sugar 118, Protein 45.6
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- To get started, you'll need to grind the mustard seeds. You can grind them by hand the old-fashioned way, using a mortar and pestle, for a bit of an arm workout! Or, use a spice grinder to make the process faster.
- Once the spices are ground, transfer to a glass storage jar and add in the rest of the ingredients. Stir well to mix.
- For best flavor, allow the mustard to sit at room temperature for up to 8 hours before storing in the fridge. (You can actually let the mustard "cure" for a few days on the counter, if you like, but I haven't tried it myself.)
- If the mustard has a little too much "bite," try adding a bit of honey or coconut crystals to balance the flavor.
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