Smack Yo Gums Mustard Sauce Recipes
WARMED TARRAGON MUSTARD SAUCE
This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Sauces
Time 6m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine all ingredients except pepper.
- Heat/whisk over low heat until heated through.
- Spoon warmed, over fish or steak.
- Sprinkle with pepper and additional tarragon.
- DELICIOUS!
Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1
SMACK YO' GUMS MUSTARD SAUCE
If you like mustard then you're gonna love this refreshing twist on mustard. I love this mustard on pulled pork sandwiches. I know that not traditional for pulled pork but who knows how trends start. I hope you like it as much as I do. Experiment with the heat levels to your liking. Even try substituting different types of ground peppers like chipotle or poblano for slightly different nuances.
Provided by Thierry Schwartz
Categories Sauces
Time 25m
Yield 4 Pint Jars, 128 serving(s)
Number Of Ingredients 10
Steps:
- Combine in a blender all ingredients except the mustard and blend until smooth, no gritty texture.
- Place the yellow mustard in a large sauce pan on low heat just until it bubbles stirring all the time then add the contents of the blender.
- Add more or less Cayenne to increase or decrease the heat.
- If canning: water bath for 20 minutes.
Nutrition Facts : Calories 15.1, Fat 0.2, Sodium 105.2, Carbohydrate 3.1, Fiber 0.4, Sugar 2.5, Protein 0.4
RUSTIC CABBAGE SOUP
You're gonna love this!! This will warm you up in no time. It's great for any time, though, not just in the winter. I like to serve a loaf of extra-sour rye bread, uncut and we just pull pieces off and butter it. Talk about rustic! You can use beef broth, chicken, or vegetable broth or a combo of all. I don't recommened water, but if you do use it, I'd go a little heavy on the seasonings. MMMMMMMMMMM!
Provided by FLUFFSTER
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
- Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
- Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
- Add the stock and the beans and bring the pot to simmer.
- Stir in the cabbage and cook for another couple of minutes, or until the cabbage softens up a bit.
- Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
- Taste and see if you need more salt.*.
- Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.
Nutrition Facts : Calories 228.1, Fat 3.9, SaturatedFat 0.6, Sodium 68.7, Carbohydrate 40.7, Fiber 8.9, Sugar 5.3, Protein 10.3
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