MILD BALLPARK MUSTARD
Make and share this Mild Ballpark Mustard recipe from Food.com.
Provided by Dancer
Categories Free Of...
Time 10m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- In small bowl, combine mustard powder, boiling water, oil and honey and stir until smooth and paste-like.
- Store in refrigerator in small, tightly lidded jar.
Nutrition Facts : Calories 1005.2, Fat 79.2, SaturatedFat 7.6, Sodium 10.4, Carbohydrate 51.3, Fiber 19.8, Sugar 13.4, Protein 33.6
DILL MUSTARD
Steps:
- Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.
BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
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.
BALLPARK MUSTARD
Steps:
- Whisk together mustard powder and pickle vinegar until smooth. Let the mixture sit for 10 minutes so flavors have time to develop. Season to taste with salt and pepper. Stir in roasted garlic paste. Transfer to a jar and refrigerate.
MILD YELLOW HOT DOG MUSTARD
Try this simple recipe for classic ballpark-style mild yellow mustard (the stuff you love on hot dogs). You may never buy mustard again.
Provided by Leda Meredith
Categories Sauces Condiment Ingredient
Time P1DT14m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Start by sterilizing your jars . Use 1 glass half-pint jar or 2 (4-ounce) jars. While the jar(s) are sterilizing, prepare the mustard.
- Whisk together all of the ingredients in a small saucepan until smoothly combined. The mixture will be quite liquid at this stage. Bring it to a boil over medium-high heat. Boil for 7 to 8 minutes, stirring occasionally.
- Remove the saucepan from the heat and let the mustard cool for 5 minutes. The mustard will thicken slightly during this time, but don't be concerned if it isn't as thick yet as you want the final product to be. Don't be tempted to add more mustard powder to thicken it up: The mustard will continue to thicken over the next 24 hours or even a couple of days.
- Transfer the mustard to the sterilized glass jar(s). Securely fasten the lid(s). Let cool to room temperature before storing the mustard in the refrigerator.
- Enjoy.
Nutrition Facts : Calories 75 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, Sodium 400 mg, Sugar 3 g, Fat 5 g, ServingSize 1/2 cup (4 servings), UnsaturatedFat 0 g
MUSTARD - STADIUM STYLE BROWN
Incredably simple, and tasty, my family uses this mustard for anything that you use mustard on, eggs, sandwichs, Brats & Burgers.
Provided by Chef David Marional
Categories Low Cholesterol
Time 15m
Yield 25 tablespoons, 25 serving(s)
Number Of Ingredients 5
Steps:
- put mustard seeds and beer in a non-reactive bowl and let stand overnight.
- pour into a food processor and pulse several time to break up the seeds. then run the processor until the seeds are ground up to the size you prefer(the bigger the seed pieces, the greater the heat).
- add the rest of the ingredients to the food processor and blend completely, please note, this should be thicker than yellow mustaed, but not much. Store in a squeeze bottle in the refirgerator. Enjoy with grilled brats (family favorite).
Nutrition Facts : Calories 70, Fat 3.1, SaturatedFat 0.2, Sodium 36.1, Carbohydrate 8, Fiber 1.6, Sugar 4.4, Protein 2.8
More about "mild ballpark mustard recipes"
HOMEMADE YELLOW MUSTARD – LEITE'S CULINARIA
From leitesculinaria.com
4.6/5 (59)Total Time 1 hr 45 minsCategory CondimentsCalories 11 per serving
- Place the water, dry mustard, salt, turmeric, garlic, and paprika in a small nonreactive saucepan and whisk until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes.☞TESTER TIP: You’re definitely going to want to do this in a well-ventilated kitchen. As in windows flung open and exhaust fan on high. Trust us. And that nonreactive saucepan is also essential or the mustard could take on an off color and hue.
- Whisk the vinegar into the mustard mixture and continue to cook until it’s thickened to the desired consistency—you know, the usual prepared mustard consistency—which can take anywhere from 7 to 15 minutes.
- Let the mustard cool to room temperature before spooning the mustard into an airtight container. Cover and refrigerate for up to 3 months. The mustard will be quite pungent the first few days or even weeks, but will mellow with time.
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