Sherry Mustard Recipes

SHERRY MUSTARD

Steps:

• Combine all ingredients in a mixing bowl and season with salt and pepper.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
• Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.

CABBAGE AND TOMATO SLAW WITH SHERRY-MUSTARD VINIAGRETTE

Steps:

• Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.

MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE

Steps:

• Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
• Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
• Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

GRILLED FLANK STEAK WITH SHERRY-MUSTARD SAUCE

Steps:

• 1. Score the steak 1/4 inch deep on both sides; place in a large shallow dish.
• 2. Combine 1/3 cup sherry and next five ingredients in a small bowl; stir well.
• 3. Pour the marinade mixture over steak; cover and marinate in the refrigerator for 8 hours.
• 4. For the sauce: Combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour.
• 5. Remove the steak from the marinade; discard marinade. Grill steak over medium coals or broil for 6 inches from heat for 6 to 8 minutes on each side or until your desired degree of doneness.
• 6. To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce.

SHERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.

HOMEMADE MUSTARDS

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.