Tangy Mustard Recipes

TANGY MUSTARD BBQ SAUCE (SOUTH CAROLINA STYLE)

Tangy Mustard BBQ Sauce (South Carolina Style) image

Provided by Food Network

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup yellow mustard
1/3 cup apple cider vinegar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Whisk together the mustard, vinegar, honey, Worcestershire, onion powder, garlic powder, salt and pepper in a medium bowl.

NO-WASTE TANGY MUSTARD MARINADE

No-Waste Tangy Mustard Marinade image

This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss in a few pantry staples, and shake the container. You'll have enough to coat two chicken breasts or one pork tenderloin.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Coats two chicken breasts or one pork tenderloin

Number Of Ingredients 7

Ingredients

2 tablespoons mustard
1/2 lemon
16 chopped sage leaves
4 crushed garlic cloves
2 tablespoons extra-virgin olive oil
1 teaspoon honey
Coarse salt and freshly ground pepper

Steps:

Combine about 2 tablespoons mustard with juice and zest of 1/2 lemon, sage, garlic, extra-virgin olive oil, and honey. Season with coarse salt and freshly ground pepper; shake well. Use to marinate chicken or pork, and let stand, covered, for 1 hour. Roast, broil, or grill the meat (wipe off marinade before grilling).

TANGY MUSTARD SAUCE FOR HAM

Tangy Mustard Sauce for Ham image

This mustard sauce is great over Christmas ham or everyday ham.

Provided by PJ

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes

Time 15m

Yield 10

Number Of Ingredients 6

Ingredients

½ cup white vinegar
½ cup butter
½ cup tomato soup
½ cup white sugar
½ cup prepared mustard
3 eggs

Steps:

Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 12.4 g, Cholesterol 80.2 mg, Fat 11.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.4 g, Sodium 297.8 mg, Sugar 11.1 g

TANGY MUSTARD

Tangy Mustard image

This is a nice mustard for use with all kinds of meats, cold cuts, and sandwiches. Made from the whole mustard seeds it is a very grainy mustard. Kept in the fridge, the prepared mustard will keep up to one month after you open the sealed jar.

Provided by pelicangal

Categories Side Dish Sauces and Condiments Recipes

Time P15DT15m

Yield 24

Number Of Ingredients 9

Ingredients

½ cup yellow mustard seeds
½ cup brown mustard seeds
1 tablespoon Oriental mustard seeds
1 ½ cups apple cider vinegar
2 cloves garlic, minced
2 tablespoons honey
1 teaspoon salt
1 teaspoon dried thyme
3 half pint canning jars with lids and rings

Steps:

Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.
Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.

Nutrition Facts : Calories 31.1 calories, Carbohydrate 4.2 g, Fat 1.4 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 98.3 mg, Sugar 1.8 g

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