Mustard Gravy Recipes

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.

MUSTARD SAUCE

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

CRISP ROAST PORK WITH HONEY MUSTARD GRAVY

Steps:

• Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.
• Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.

CHICKEN WITH MUSTARD GRAVY

Steps:

• Rub chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper. Cook and stir over low heat until heated through. Remove from the heat; stir in sour cream. Serve with chicken.

KIELBASA WITH MUSTARD DIP

Steps:

• Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

BANGERS AND MASH WITH MUSTARD GRAVY

Steps:

• For the bangers: Put the cumin and fennel seeds in a small saute pan and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Transfer the seeds to a spice grinder and grind to a powder.
• Put the pork chunks through a sausage grinder into a bowl. Add the ground cumin and fennel and the chiles, sprinkle with salt and pepper and mix together. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
• Divide the pork mixture into sixteen 3-inch patties, each about 3 ounces. Wrap each patty in caul fat.
• Heat 2 tablespoons of canola oil in a large nonstick saute pan over high heat until it begins to shimmer. Sear half of the patties on both sides until golden brown and the sausage is cooked through, about 5 minutes per side. Transfer to a baking sheet and repeat with the remaining patties.
• For the kale pesto: Heat 2 tablespoons of the oil in a large saute pan over low heat. Add the garlic and cook until lightly golden brown and soft; transfer the garlic to a food processor.
• Increase the heat to high, add the kale and a splash of water to the pan and cook, stirring occasionally, until the kale is soft. Transfer the kale to the food processor and add the parsley, Parmesan, green onions, the remaining 1/4 cup oil and some salt and pepper and pulse until smooth. Transfer to a bowl.
• For the mash: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons kosher salt. Bring to a boil and cook until tender, about 25 minutes.
• For the beer-mustard gravy: While the potatoes are cooking, melt the butter in a medium saucepan over medium heat. Add the shallots and cook until soft. Add the flour and cook for 1 minute. Whisk in the beer and cook until completely reduced. Add the chicken stock, turn up the heat and cook, whisking occasionally, until thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat, whisk in the honey and mustard and season with salt and pepper. Keep warm.
• Preheat the broiler.
• To finish the mash, drain the potatoes well, return them to the pan and return the pan to the burner to dry them out for a minute. Run the potatoes through a food mill set over a large bowl. Add the warm cream and butter and mix until smooth. Fold in the mascarpone and season with salt and pepper. Add some of the kale pesto and marble in until swirled.
• To finish the bangers: Top each of the patties with some of the grated Cheddar and place under the broiler until melted and bubbly.
• Serve the bangers with the mash and beer-mustard gravy.

MUSTARD GRAVY

Steps:

• MELT butter in a saucepan on low. Add flour. Mix with a wooden spoon until combined into a crumbly mixture. Cook for 2 minutes until mixture begins to turn brown.
• GRADUALLY stir in pan drippings; simmer, stirring constantly, until mixture starts to thicken.
• GRADUALLY stir in broth; simmer, stirring constantly, until mixture thickens.
• STIR in mustard and remove from heat. Serve alongside turkey.

MUSTARD GRAVY

Steps:

• In a heavy saucepan over medium heat, melt butter.
• Blend in flour, salt and pepper.
• Cook, stirring constantly, until mixture is smooth and bubbly.
• Stir in milk and bring to a boil.
• Boil and stir 1 minute.
• Stir in mustard and horseradish, stirring until heated through.
• Serve warm.

ENGLISH MUSTARD SAUCE

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

HOMEMADE MUSTARD

Steps:

• In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours.
• Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.