Kristys Spicy Mustard Recipes

SPICY HOT MUSTARD

Steps:

• In a small bowl, mix all the ingredients together until well combined.
• Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.

SPICY YELLOW MUSTARD RECIPE BY TASTY

Steps:

• In a small pot, combine the mustard powder, garlic powder, turmeric, and water. Whisk mixture, breaking up any lumps, until completely smooth. Bring to a simmer over medium-low heat. Cook, whisking occasionally, for 20-25 minutes, until thickened to the consistency of prepared yellow mustard. Be careful not to let mixture scorch or dry out.
• Remove the pot from the heat and stir in the vinegar and salt. Let cool completely.
• Transfer to a clean airtight container and store in the refrigerator. The mustard should keep for up to 1 year.
• Enjoy!

SPICY BROWN MUSTARD RECIPE

Steps:

• Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.
• Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.

BEST MUSTARD EVER

Steps:

• In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.

SPICY MUSTARD

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.

SPICY HONEY MUSTARD SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

SPICY MUSTARD

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.

KRISTY'S SPICY MUSTARD

Steps:

• Stir the mustard, honey, and horseradish together in a small bowl. Store, covered, in the refrigerator.

KRISTY'S SPICY MUSTARD

Steps:

• Stir the mustard, honey, and horseradish together in a small bowl. Store, covered, in the refrigerator.n