Best 2 Sweet And Hot Mustard Recipes
**Dive into a Symphony of Flavors: Sweet and Hot Mustard Recipes to Elevate Your Culinary Journey**
Prepare to embark on a tantalizing culinary adventure with our specially curated collection of sweet and hot mustard recipes. This harmonious union of flavors strikes a perfect balance, captivating your taste buds with its sweet, tangy, and fiery notes. From classic favorites to innovative twists, our recipes offer a diverse range of options to suit every palate and occasion. Whether you're looking to elevate your everyday meals, impress guests at your next gathering, or explore new culinary horizons, our comprehensive guide has you covered. Discover the versatility of sweet and hot mustard as we take you on a journey through delectable dishes that showcase its unique charm.
SWEET AND HOT MUSTARD
A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette dressing.
Provided by Lisa Yockelson
Categories condiments
Time P1DT30m
Yield About one-and-one-half cups
Number Of Ingredients 6
Steps:
- In a nonmetallic bowl, preferably china or glazed pottery, blend together the dry mustard and sugar. Whisk in both vinegars and the salt. Let this stand, uncovered, for 24 hours.
- To finish the mustard, transfer the mustard solution to a nonmetallic saucepan (I use enameled cast iron). Whisk in the beaten eggs. Cook the mixture over moderately low heat, stirring continuously, for about 17 minutes, or until dense enough to thickly coat a spoon.
- Pour the cooked mustard into a jar, cool to room temperature and then cover and refrigerate.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 68 grams, TransFat 0 grams
PORK TENDERLOIN WITH SWEET AND HOT MUSTARD
Provided by Marian Burros
Categories dinner, quick, main course
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Wash and trim excess fat from tenderloins and dry.
- Beat the remaining ingredients together and pour into noncorrosive dish, which will hold the tenderloins.
- Place tenderloins in marinade, turning to coat both sides. Cover and refrigerate at least 2 hours or overnight.
- To cook, heat broiler and cover broiler pan with 2 layers of aluminum foil. Arrange tenderloins on foil and broil for 10 minutes on one side. Baste, turn and baste again and broil for 5 to 10 minutes longer, until tenderloins are barely pink in center.
- Boil remaining marinade. Slice tenderloins and pour marinade and pan juices over slices. Serve with polenta.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- To make the mustard, you will need: yellow mustard seeds, brown mustard seeds, black mustard seeds, white vinegar, sugar, water, salt, turmeric, and celery seeds.
- Before you start, make sure you have all the necessary equipment, including a food processor, a saucepan, a jar with a tight-fitting lid, and a funnel.
- When grinding the mustard seeds, use short pulses to avoid overheating them. Overheating can cause the mustard to lose its flavor and aroma.
- The consistency of the mustard can be adjusted by adding more or less water. If you like a thicker mustard, use less water. If you prefer a thinner mustard, use more water.
- The mustard can be stored in a jar with a tight-fitting lid in the refrigerator for up to 6 months.
Conclusion:
This sweet and hot mustard recipe is a great way to add a little bit of spice to your next meal. It is perfect for sandwiches, wraps, and salads. You can also use it as a dipping sauce for chicken, fish, or vegetables. The mustard is easy to make and can be stored in the refrigerator for up to 6 months. So, next time you are looking for a new condiment to try, give this sweet and hot mustard recipe a try. You won't be disappointed!
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