Best 20 Spicy Mustard Recipes

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Indulge in a tantalizing culinary journey with our comprehensive guide to Spicy Mustard, a versatile condiment that awakens the senses with its fiery kick and tangy flavor. Discover a symphony of recipes that showcase the diverse culinary applications of Spicy Mustard, from classic favorites to innovative creations. Elevate your sandwiches, burgers, and hotdogs with a dollop of Spicy Mustard, adding a burst of heat and zest to these everyday meals. Unleash your inner chef as you explore beyond traditional uses and incorporate Spicy Mustard into marinades, glazes, and dipping sauces, transforming ordinary dishes into extraordinary experiences.

Welcome to a world where heat meets flavor, where the bold and piquant notes of Spicy Mustard dance on your palate. This zesty condiment, crafted from a blend of mustard seeds, vinegar, and spices, adds a touch of fire and tang to a wide array of culinary creations. Whether you prefer a subtle warmth or an intense burst of heat, Spicy Mustard offers a spectrum of flavors to suit every taste.

In this article, we present a collection of delectable recipes that showcase the versatility of Spicy Mustard. From the classic pairing of Spicy Mustard with pretzels and sausages to innovative dishes like Spicy Mustard-crusted salmon and Spicy Mustard-infused mayonnaise, these recipes will ignite your taste buds and leave you craving more.

So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will redefine your perception of Spicy Mustard. Let the spicy symphony begin!

Check out the recipes below so you can choose the best recipe for yourself!

SPICY HONEY MUSTARD SAUCE



Spicy Honey Mustard Sauce image

This honey mustard sauce is given a little boost from the addition of hot sauce and rice vinegar.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 12

Number Of Ingredients 6

⅓ cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons yellow mustard
1 tablespoon rice vinegar
2 tablespoons honey
½ teaspoon hot sauce

Steps:

  • Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

Nutrition Facts : Calories 57.7 calories, Carbohydrate 3.6 g, Cholesterol 2.3 mg, Fat 4.9 g, Protein 0.1 g, SaturatedFat 0.7 g, Sodium 112.2 mg, Sugar 3 g

SPICY MUSTARD



Spicy Mustard image

When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. -Joyce Lonsdale, Unionville, Pennsylvania

Provided by Taste of Home

Time 20m

Yield 1-1/2 cups.

Number Of Ingredients 8

1/2 cup tarragon or cider vinegar
1/2 cup water
1/4 cup olive oil
2 tablespoons prepared horseradish
1/2 teaspoon lemon juice
1 cup ground mustard
1/2 cup sugar
1/2 teaspoon salt

Steps:

  • In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 54mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

SPICY MUSTARD HAM GLAZE (NOT SWEET AT ALL)



Spicy Mustard Ham Glaze (Not Sweet at All) image

I couldn't find a true savory ham glaze, so I made up my own. It turned out so well, I just had to share! I bought a large ham (bone-in of course!) that I wanted to use the left overs, for other yummies later in the week. I don't necessarily like the sweet ham glazes, as it seems to linger with the leftovers. This will be great in scalloped ham and potatoes, ham and beans, omlets, sandwiches.. you name it! Hope you enjoy!! :)

Provided by tlea73

Categories     Ham

Time 8h10m

Yield 15 serving(s)

Number Of Ingredients 7

2 tablespoons spicy brown mustard
2 teaspoons Worcestershire sauce (or my original thought was liquid smoke, but then learned I didn't have any)
2 teaspoons ground cumin
2 teaspoons fresh ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons mustard powder
8 1/2 lbs bone-in ham

Steps:

  • 1. In a small bowl, wisk all ingredients together.
  • 2. Pat ham dry with papertowel.
  • 3. Schmear all over ham.
  • I put mine in the slow cooker for 8 hours on low, or you could bake, roast, smoke, or grill the ham, depending on your preference. You could also marinate the ham before cooking, but I just didn't think about this until the morning of.
  • I made a double batch of this to use as a dipping sauce as well. Delish!

Nutrition Facts : Calories 772.5, Fat 49.4, SaturatedFat 16.9, Cholesterol 241.5, Sodium 1292.7, Carbohydrate 6.1, Fiber 3.5, Sugar 1, Protein 73.5

BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE



Baked Spicy Chicken Tenders With Honey-Mustard Sauce image

This is a delicious and spicy appetizer that does not contain all the calories of the usual fried cousins you find in a restaurant.

Provided by Dedee Royale

Categories     Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

8 ounces boneless chicken breasts, pounded thin and cut into strips
1/4 cup cornstarch
1/2 teaspoon salt
1 large egg, beaten till frothy
2 teaspoons hot sauce
4 tablespoons fine cornmeal
1/2 cup panko breadcrumbs
1 teaspoon cayenne pepper
1 tablespoon chili powder
olive oil, for drizzling
1/3 cup honey
1/3 cup Dijon mustard

Steps:

  • Place an oven rack in the center of the oven. Preheat to 425F degrees.
  • Spray a heavy baking sheet liberally with vegetable oil cooking spray.
  • In a small bowl place cornstarch.
  • In a 2nd small bowl whisk together egg, salt and hot sauce.
  • In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
  • Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
  • Dredge chicken in the cornmeal/bread crumb mixture, coating well.
  • Arrange in a single layer on prepared baking sheet.
  • Drizzle with a little olive oil.
  • Bake 15 minutes till crispy.
  • Blend honey and mustard together till smooth and serve with chicken tenders.

SPICY HORSERADISH MUSTARD



Spicy Horseradish Mustard image

Provided by Gale Gand

Categories     Condiment/Spread     Sauce     Food Processor     Mustard     Picnic     Vegetarian     Horseradish     Vegan

Yield Makes 6 (4-ounce) jars

Number Of Ingredients 7

1 1/2 cups cider vinegar
1/2 cup dry mustard
1/4 cup yellow mustard seeds
2 cloves garlic, minced
2 tablespoons prepared white horseradish, drained
2 teaspoons salt
1 teaspoon packed light-brown sugar

Steps:

  • In large jar, combine all ingredients and 1/2 cup water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (4-ounce) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavors will not have had a chance to meld.)

SPICY BROWN MUSTARD CHICKEN



Spicy Brown Mustard Chicken image

Chicken breasts are coated with spicy mustard and seasoned bread crumbs to seal in the juices, then baked in lemon butter for a burst of flavor.

Provided by ShadowB

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 1h15m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
½ cup spicy brown mustard
½ cup Italian seasoned bread crumbs
¼ cup butter, melted
2 tablespoons lemon juice
2 tablespoons water
paprika to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  • Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
  • In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
  • Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.5 g, Cholesterol 97.9 mg, Fat 17.2 g, Fiber 1.4 g, Protein 28.8 g, SaturatedFat 8.6 g, Sodium 793.8 mg, Sugar 1.2 g

SPICY JALAPENO MUSTARD



Spicy Jalapeno Mustard image

This is a fairly easy canning recipe. The mustard is a sweet and zesty mustard that goes great on sandwiches, and is also pretty amazing for dipping!

Provided by Kathi Hamill

Categories     Spreads

Number Of Ingredients 10

16-20 jalapenos
1 1/2 c white vinegar
1 1/2 c water
1/4 c salt
4 c sugar
1 c flour
1 Tbsp ground turmeric
1 Tbsp ground dry mustard
16 oz yellow mustard
10 half-pint jars with lids and bands

Steps:

  • 1. Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
  • 2. combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.
  • 3. Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
  • 4. Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
  • 5. Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.
  • 6. Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.

SPICY MUSTARD GREENS WITH CUMIN



Spicy Mustard Greens with Cumin image

Categories     Leafy Green     Vegetable     Side     Sauté     Thanksgiving     Vegetarian     Spice     Fall     Winter     Vegan     Mustard Greens     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
6 garlic cloves, chopped
1 tablespoon cumin seeds
1/2 teaspoon dried crushed red pepper
2 large bunches mustard greens (about 26 ounces total), coarsely chopped
1 tablespoon balsamic vinegar

Steps:

  • Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds, and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. (Can be made 3 hours ahead.) Transfer to bowl and serve hot or at room temperature.

SPICY HONEY-MUSTARD CHICKEN



Spicy Honey-Mustard Chicken image

Here's my healthier version of fried chicken tenders. The homemade honey mustard helps the whole wheat bread crumbs stick to the chicken. Make double the amount of the honey mustard if you want some dipping sauce on the side.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield Serves 4

Number Of Ingredients 10

1 pound boneless, skinless chicken breasts (about 2 large chicken breasts) or 4 4-ounce chicken cutlets
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup whole wheat bread crumbs
1/2 teaspoon dried thyme
Olive oil mister or nonstick pan spray
1/4 cup Dijon mustard
2 teaspoons honey
1 tablespoon light mayonnaise
1/4 to 1/2 teaspoon hot sauce (such as Frank's or Tabasco)

Steps:

  • To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
  • To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.

Nutrition Facts : Calories 213, Fat 6 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS



Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs image

This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.

Provided by David Tanis

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound linguine
Salt and pepper
1 cup crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
Cilantro sprigs, for garnish

Steps:

  • Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
  • Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
  • Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams

AIR-FRIED BRATWURST BITES WITH SPICY BEER MUSTARD



Air-Fried Bratwurst Bites with Spicy Beer Mustard image

Perfect for passing at your next party or setting on a buffet table, these easy air-fried bratwurst bites are served with a delicious dark beer and honey-mustard dipping sauce.

Provided by Allrecipes

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 40m

Yield 6

Number Of Ingredients 7

½ cup dark beer
3 tablespoons honey
½ teaspoon ground turmeric
⅛ teaspoon ground allspice
½ cup stone-ground spicy mustard
6 miniature multi-colored sweet peppers, halved lengthwise, seeds removed
5 links bratwurst, cut into 1-inch chunks

Steps:

  • Combine beer, honey, turmeric, and allspice in a small saucepan; bring to a boil. Reduce heat to medium and simmer, uncovered, until volume has reduced by half, about 8 minutes. Stir in mustard and let stand until ready to serve.
  • Place sweet peppers and bratwurst chunks in a single layer in the air fryer basket.
  • Cook in the air fryer at 400 degrees F (200 degrees C), tossing once halfway through cooking, until peppers are tender and bratwurst edges are golden brown and crisp, about 10 minutes. An instant-read thermometer inserted into the center of the brats should read 165 degrees F (75 degreed C). Work in batches if necessary.
  • Serve warm with mustard sauce.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 15.2 g, Cholesterol 15.7 mg, Fat 3.3 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 324.3 mg, Sugar 8.6 g

SPICY HOT PEPPER MUSTARD



Spicy Hot Pepper Mustard image

This is another version of the Hot pepper mustard recipe I posted earlier except it is a little more spicy. You can control your spice or heat depending on how much you use. The color of your Hot Mustard will also be effected by the peppers color you use.I would make it once following the recipe and then go from there. The...

Provided by evelyn horsley

Categories     Other Appetizers

Number Of Ingredients 13

36 medium banana peppers, if you want you can use sweet banana peppers and add a few hot, the heat is up to you. i used about 2 lbs(5 cups ground) sweet banana peppers and 2 cups of ground up hot prepared banana peppers
32 oz apple cider vinegar
32 oz yellow prepared mustard i used walmart brand in photo
4 c white sugar
1 c brown sugar, firmly packed
1 tsp celery seed ground
1 tsp mustard seed ground
1 tsp turmeric ground
1 tsp onion powder
1 tsp garlic powder
1 Tbsp canning salt
1 c clear-jel "cook kind" not instant
2 c filtered water

Steps:

  • 1. WARNING: Always use protective gloves and mask when working with HOT Peppers to avoid chemical burns.
  • 2. Chop Peppers finely. I rough chopped them and then put them into my food processor. To a large no reactive pan add Ground up peppers, Vinegar, Salt, Mustard, Sugars and the rest of the spices. Stir well~! Bring mix to a boil then boil for about 5 minutes stirring with a wooden spatula, making sure mixture does not scorch. Someone commented on this recipe and said they cooked it longer and cooked it down and did not need to add the clear-jel that might be a good option to try. You can cook it longer and slowly cook it down to thicken it if you want, but be sure to watch it so that it does not scorch, stir it often and scrape the bottom with a silicone spatula, that will help to keep it from scorching and sticking. If it is really thick you might not need to add the clear-jel mixture or at least cut it down to half or less. You could experiment, I am going to try it this year 2016.
  • 3. Mix cold water and Clear-Jel in a bowl or large measuring cup. Turn off heat~! Wisk in Clear-Jel mixture.
  • 4. At this point I use my immersion blender and blend until smooth, that will be up to you if you like it smooth or chunky! Mixture might seem thin but it will thicken up after it processes in boiling water bath and it cools.
  • 5. You can adjust the "heat" of your mustard by the banana peppers you use. If you like it milder use less hot peppers. Also you can omit spices you might not like. These are the spices I like so I use them.
  • 6. Quickly ladle into HOT sterilized jars, I left 1/2 inch head space my original instructions didn't give a head space measurement. Clean rim of jar and put lids and bands on finger tight. Process in boiling water bath for 20 minutes, after 20 minutes in BWB turn off heat and let set in canner for 10 minutes before removing.
  • 7. When removing from canner I hold a sauce pan under the jar in case it might burst from the cold air or could have been cracked during processing. Place a towel on counter or table and place jars on it at least a few inches apart so air can circulate around them until the jars have cooled.
  • 8. After 24 hours remove bands, in a clean sink or wash pan make a bath of mild soapy cool water with a splash of vinegar , rinse and dry with towel or let air dry after wiping top, then store in cool dark place. Drop your bands in the same water and swish around and remove any sticky syrup that might have leaked on them. Rinse and dry for next use.
  • 9. This recipe was given to me by Anna Nichols-Dover Ohio I tweaked it to my taste, so if you need to take out or add anything please feel free to do so!!

HOT SPINACH BALLS & SPICY MUSTARD SAUCE



Hot Spinach Balls & Spicy Mustard Sauce image

This is an easy recipe...people who hate spinach...love this dish....I'm always asked for this recipe...MOST IMPORTANT! SPINACH MUST BE VERY WELL DRAINED...ALL LIQUID MUST BE SQUEEZED OUT OF SPINACH!

Provided by Baby Kato

Categories     < 60 Mins

Time 35m

Yield 32 serving(s)

Number Of Ingredients 15

1/3-1/2 cup dry mustard
1/2 cup white vinegar
1/2 cup sugar
1 egg yolk
1 (20 ounce) package frozen spinach, well drained (no liquid left in spinach)
3 cups packaged seasoned stuffing mix (I use Pepperidge Farm Stuffing)
1 cup parmesan cheese, freshly grated
6 eggs, small, beaten
3/4 cup soft butter
1 tablespoon garlic salt
1/2 teaspoon Accent seasoning (optional)
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 grated small onion
1 -1 1/2 teaspoon hot sauce (optional)

Steps:

  • Mustard Sauce:.
  • To make the spicy russian mustard sauce combine the dry mustard and vinegar in a small bowl.
  • Cover and let stand at room temperature overnight.
  • Next day, in a small pan, combine the mustard vinegar mixture, sugar and egg yolk and simmer over low heat.
  • Cover and store in fridge for up to 1 month.
  • When ready to use this delicious spicy mustard serve it at room temperature.
  • Spinach Balls:
  • (MOST IMPORTANT) Please make sure that the spinach is very well drained, there should be no liquid left in the spinach at all.
  • Next combine all the ingredients into a large bowl and mix well.
  • Then roll the spinach mixture into balls.
  • Place the spinach balls on a cookie sheet and freeze until solid.
  • Once the spinach balls are frozen place in a freezer bag and keep frozen until needed.
  • Bake frozen in a 350 degree oven for 15 - 25 minutes.
  • Please check the spinach balls after 15 minutes as all ovens vary.
  • The balls should be firm when touched, cook longer if necessary.

SPICY BAVARIAN BEER MUSTARD



Spicy Bavarian Beer Mustard image

Here's a gift that has bite! This spicy beer mustard is great with pretzels or as a condiment for bratwurst. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 30m

Yield 7 half-pints.

Number Of Ingredients 10

2 cups dark beer
2 cups brown mustard seed
2 cups ground mustard
1-1/2 cups packed brown sugar
1-1/2 cups malt vinegar
1/2 cup balsamic vinegar
3 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground cloves
2 teaspoons vanilla extract

Steps:

  • In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight., Place seed mixture in a blender. Cover and process until chopped and slightly grainy., Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla., Ladle hot liquid into 7 hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 36 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

TSAI FAMILY EGG ROLLS WITH SWEET AND SOUR SAUCE AND SPICY MUSTARD



Tsai Family Egg Rolls with Sweet and Sour Sauce and Spicy Mustard image

Provided by Ming Tsai

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 32

2 tablespoons canola oil, plus additional for deep frying
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 serrano chiles, stemmed and finely chopped
1/2 pound ground pork (may substitute ground turkey)
1 cup shredded Chinese cabbage
1 cup bamboo shoots, rinsed and julienned
4 tablespoons soy sauce
1 cup black mushrooms, soaked and julienned
2 tablespoons Shaoxing wine
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Salt and pepper
1 cup chopped scallions, both white and green parts
1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2-inch pieces
1 (1-pound) package egg roll wrappers
1 egg beaten with 1/4 cup water, for egg wash
Sweet and Sour Sauce, recipe follows
Spicy Mustard, recipe follows
1/3 cup rice wine vinegar
2 teaspoons soy sauce
2 tablespoons Shaoxing wine
2 cups fresh pineapple juice
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon red chile flakes
3/4 cups pineapple, cut into cubes
1/2 cup mango, cut into cubes
1/4 cup each red and green peppers, 1/2 inch dice
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
1/3 cup dry mustard, mixed with 1/4 cup water
1/3 cup Dijon mustard
1 tablespoon sugar

Steps:

  • Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
  • Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
  • Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
  • Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
  • To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
  • In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
  • In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.

SPICY HONEY MUSTARD SAUCE



Spicy Honey Mustard Sauce image

Provided by Rhoda Boone

Categories     Sauce     Mustard     Easter     Mayonnaise     Honey

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 cup Dijon mustard
1/2 cup mayonnaise
1/2 cup honey
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard powder

Steps:

  • In a medium bowl, whisk all ingredients together.

KRISTY'S SPICY MUSTARD



Kristy's Spicy Mustard image

Spicy mustard recipe easy to make and great for egg rolls, pork recipes, and anything else you can think of.

Provided by Kristy Sanders

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 3

¼ cup spicy brown mustard
1 tablespoon honey
1 teaspoon extra-hot prepared horseradish

Steps:

  • Stir the mustard, honey, and horseradish together in a small bowl. Store, covered, in the refrigerator.

Nutrition Facts : Calories 10 calories, Carbohydrate 1.8 g, Fat 0.3 g, Protein 0.3 g, Sodium 66.2 mg, Sugar 1.5 g

SPICY HONEY MUSTARD SALAD DRESSING



Spicy Honey Mustard Salad Dressing image

This goes great on a green salad with black beans, avocado, and bacon crumbles. If it's too strong for you for a salad, try pouring it over chicken breasts instead. Cut back on the cayenne for less heat, or add more honey if you like it sweeter.

Provided by LETMEDELETE

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons gulden's spicy brown mustard
4 teaspoons pure honey
1 tablespoon canola oil
2 teaspoons sesame seeds, toasted
2 teaspoons fresh lemon juice
1/4 teaspoon paprika
1 pinch salt
1/8 teaspoon dried ground cayenne
1/4 teaspoon ground ginger

Steps:

  • Mix all ingredients.
  • Pour over salad.

SPICY CHIPOTLE, HONEY, MUSTARD, GRILLED CHICKEN



Spicy Chipotle, Honey, Mustard, Grilled Chicken image

This tender chicken is slightly sweet & spicy! You can kick it up by adding an extra chipotle pepper and you can leave the seeds in. Cooking time depends on how thick the breast are.

Provided by Rita1652

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup Hellmann's mayonnaise
1 chipotle chile in adobo, chopped fine
1 tablespoon honey dijon mustard
1 tablespoon honey
1 teaspoon lime juice
1/8 teaspoon ground black pepper
1 pinch garlic salt
2 scallions, white and green chopped
4 boneless skinless chicken breast halves (about 1-1/2 lbs.)
1/4 cup diced red pepper
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley

Steps:

  • In medium bowl, combine all ingredients except chicken and garnishes. Reserve 1/3 cup mayonnaise mixture.
  • Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughly cooked, turning once.
  • Serve chicken with reserved mayonnaise mixture and garnish with diced red peppers and cilantro.

SPICY PORK AND MUSTARD GREEN SOUP



Spicy Pork and Mustard Green Soup image

Provided by Alison Roman

Categories     Soup/Stew     Leafy Green     Pork     Sauté     Dinner     Lunch     Mustard Greens     Noodle     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 14

1/2 pound ground pork
2 garlic cloves, finely chopped
2 teaspoons finely grated peeled ginger
1 teaspoon Sichuan peppercorns, crushed
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seeds, coarsely chopped
1 tablespoon vegetable oil
Kosher salt, freshly ground black pepper
4 cups low-sodium chicken broth
1 bunch mustard greens, torn (about 4 cups)
4 scallions, thinly sliced
2 tablespoons reduced-sodium soy sauce
1 teaspoon fish sauce (such as nam pla or nuoc nam)
8 ounces wide rice noodles

Steps:

  • Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
  • Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
  • Meanwhile, cook noodles according to package directions; drain.
  • Divide noodles among bowls and ladle soup over.

Tips:

  • Choose the right mustard. There are many different types of mustard available, each with its unique flavor. For this recipe, a spicy brown mustard is recommended.
  • Use fresh ingredients. Fresh herbs and spices will give your mustard the best flavor.
  • Don't be afraid to experiment. Feel free to add other ingredients to your mustard, such as honey, horseradish, or even bacon.
  • Let your mustard rest. After you've made your mustard, let it rest for at least 24 hours before using it. This will allow the flavors to meld together.
  • Store your mustard properly. Mustard can be stored in the refrigerator for up to 2 months. Make sure to keep it in a tightly sealed container.

Conclusion:

Spicy mustard is a versatile condiment that can be used in a variety of dishes. It's great on sandwiches, burgers, and hot dogs. It can also be used as a marinade or dipping sauce. With its bold and tangy flavor, spicy mustard is sure to add a kick to your next meal.

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