Flavored Mustards

[Mama Mangia]

Flavored Mustards


Create your own flavored mustard -

Lemon mustard, a perfect compliment for chicken, stir 1 teaspoon grated lemon rind and 1
tablespoon fresh lemon juice into 1/2 cup Dijon mustard

Green peppercorn mustard, a great beef booster, mix 1 tablespoon freshly ground green peppercorns and 1 minced shallot into 1/2 cup Dijon mustard

Honey mustard, to perk up ham and pork, combine equal parts honey and mustard and whisk until smooth

Chili mustard, adding a certain sizzle to Southwestern dishes, combine 2 tablespoons
diced, pickled jalapeno chilies with 1/2 cup Dijon mustard

Horseradish mustard, a dip to dazzle your palate, combine 1 tablespoon grated horseradish, a dash of Tabasco and 2 tablespoons
nonfat mayo with 1/2 cup Dijon mustard.

[jglass]

THANKS. I love flavored mustards.
That chili mustard will be the first one I try.

[Mama Mangia]

Wonderful! I hope you like it!

[Jafo232]

A few months ago I was working on making mustard from scratch and made up a decent batch. Never got around to doing it again. I would love to see some of those if you got any Mama..

[Mama Mangia]

how's this:

Hot Jalapeno Mustard

1/4 cup yellow mustard seeds
1/4 cup apple cider vinegar
1/2 cup Dijon mustard
2 tablespoons dry mustard (such as Colemanâ??s)
1 tablespoon honey
1 garlic clove, chopped
1 jalapeno pepper, seeded and finely chopped
Salt and pepper
Mix together all ingredients and season to taste with salt and pepper.

OR

Homemade Honey Mustard
Great for sandwiches!

1/4 cup honey
1/2 cup dry mustard
1/2 cup white vinegar
1 tablespoon corn oil
1 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon garlic powder
1/4 teaspoon white pepper



Combine all ingredients in a saucepan.
Stirring constantly, boil until thick-- this happens very quickly.
Pour into a sterilized jar or even a clean tupperware container and store in refrigerator-- has a long life.

Triple this recipe to fill five 1/2-cup size jars, like baby food jars.



Mustard

1/4 c. dry mustard
2/3 c. water, divided
1/4 c. sugar
4 T. cornstarch
1/2 t. salt
1/3 c. vinegar

Combine dry mustard with 2 1/2 T. water; set aside.

Combine remaining dry ingredients; add remaining water; blend until smooth.

Stir in vinegar; cook over low heat, 5 minutes, stirring constantly until thickened.

Remove from heat and cool. Blend in mustard mixture.

Makes 1 cup




How about a 5-Alarm Mustard?

1/4 c. dry mustard
2 1/2 - 3 T. water

Mix dry mustard with water. Let stand 10 minutes - then stand back!

Serve with meats, egg rolls and plenty of ice water!!!



Old No. 7 Mustard Sauce
1 cup coarse-grained mustard
1 cup mayonnaise
1/4 cup Jack Daniel's Old No. 7
1/4 cup honey
1 tablespoon hot pepper sauce, or to taste

Combine all ingredients in medium bowl. Blend well. Refrigerate. Makes about 2 1/2 cups.

[Cook Chatty Cathy]

Well another hit from Mama, not only can I make mayo but mustard too, next thing you know the tomatoes will be in and I'll be bottling my own ketchup!

Thanks for posting these MamaM!

Then I'll soon be saying Bye-Bye Grocery store

****ONLY IN MY DREAMS****

[Mama Mangia]

aww - what the heck - you've got nothin' better to do! LOL

Have fun:

Five Pepper Ketchup

* 1 Tbl. oil or butter
* 4 serrano chiles -- stem
* 2 cloves garlic -- minced
* 2 large poblano chiles -- roast
* 4 large meaty bell peppers *more fresh chiles, roasted, peeled, etc
* 1 habanero chile, seeded (optional!) -- (1 to 4)
* 1 large onion -- peeled and chopped
* 1 cn Italian-style tomatoes, -- (14 1/2 oz) w juice, chopped
* 6 Tbl Brown sugar
* 1/2 c fresh orange juice
* 2 Tbl fresh lime juice
* 2/3 c vinegar
* 1 Tbl minced fresh basil
* 2 Tbl minced fresh cilantro
* 1 Tbl. Fresh thyme [or 1/2 tsp. dried]
* 1/4 tsp. ground allspice -- cloves, & coriander
* 2 tsp dry mustard
* 1 bay leaf
* salt & pepper

Sauté serranos, garlic, and onion 'til onion is soft, about 5 minutes. Add everything else, except the salt and pepper, and cook 15 minutes. It spatters a lot so either cover partially or use a splatter screen. Reduce heat and simmer 'til thick and most of liquid has evaporated, about 1/2 hour. Process and season with salt and pepper to taste.

You can use any amount of peppers you want!



Heinz 57 Sauce

1/2 Cup Raisins
2/3 Cup Heinz ketchup
1 tsp chili powder
1 tsp seasoned salt
4 oz applesauce
2 Tbsp Wish Bone Italian Dressing


Put all ingredients in a blender and blend on/off for 2 minutes
on high or until smooth.


?Doctored? Ketchup

1 medium onion, minced
3 cups ketchup
3/4 cup sugar
1/2 cup tarragon vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic salt

Combine ingredients and cook over medium-low heat, stirring frequently, for 10 minutes. Makes about 4 cups.


LOUISIANA HOT SAUCE RECIPE


3 c. distilled white vinegar
2 t. salt
2 lbs. cayenne or jalapeno peppers, seeded and chopped

Simmer vinegar, salt and peppers for 5 to 10 minutes.
Process in food processor or blender. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
Strain a portion of the sauce when ready to use; store in refrigerator.



Ketchup

24 pounds ripe tomatoes
2 Tbsp olive oil
2 cups onions chopped very fine or pureed in a food processor
1 head garlic (pressed)
1 teaspoon cayenne pepper
3 cups cider vinegar (white will do in a pinch)
4 teaspoons whole cloves
3 sticks cinnamon broken up
OR
3 teaspoons powdered cinnamon
2 teaspoons allspice
3 tablespoons celery seed
1 tablespoon whole peppers
1 1/2 cup sugar
1/4 cup salt


This ketchup looks and feels just like Heinz but taste as if someone had turned the volume up to about 11.

It takes several hours to make this - but you can do other things at the same time and the result is great tasting ketchup for the year!.

Use 75% ROMA or other Italian sauce tomatoes and 25% big beefsteak or pink - something with solid flesh for best results.

Peel and quarter the tomatoes OR (better) pass them through a tomato food-mill. In a large non-reactive kettle (remember the vinegar coming later) start frying the onions in the olive oil. After a minute or 2 add the tomatoes and cayenne pepper. Simmer for 20-30 minutes. While the tomatoes are simmering - put the spices in a bag (I use a tea-strainer). In another non-reactive pot boil the vinegar with the spices in it. Once it has boiled for a minute you can turn off the heat. When the tomatoes are ready remove the spices and add the vinegar to the tomato mixture. Bring back to a boil and simmer for another 30 minutes. (It will start to make wonderfully messy bubbles at this point). Let it cool for a bit (or be REALLY careful) and puree the mixture thoroughly in a food processor or blender. Pour the mixture into a wide oven-proof (and still non-reactive) pan or pot and put it in the oven at 300F (the wider the better). Let it reduce in the oven by about 50% - check every 20-30 minutes. This may take up to 2 hours, but is considerably easier I find then the alternative of stirring it on the stove top for 30 minutes. When it is done it should mound up on a spoon without separating. You will probably need to remove a thin skin the will have formed on the top of the ketchup. (Which you can throw between two pieces of bread at eat - yum yum)

This can be canned in pint jars with processing in a boiling water bath 15 minutes.




Spicy Tomato Ketchup
(about 8 pints)

12 lbs ripe tomatoes
1 cup chopped onions
1-1/2 cups vinegar
1 cup sugar
1/2 tsp salt
1 tbsp whole cloves
1 tsp black pepper
1 tsp mustard seed
1/2 tsp celery seed
1/4 tsp cayenne
1 (3-inch-long) cinnamon stick, broken

Core and chop tomatoes. Cook together tomatoes and onions until soft and press mixture through a fine sieve.

Return puree to heat and cook until reduced by half, stirring occasionally. Add remaining ingredients including spices tied in a bag. Continue cooking, uncovered, to desired consistency, about 4 hours. Discard spice bag. Seal in hot sterilized jars.