Best Amish Homemade Mustard Recipes

HERLOCHERS MUSTARD RECIPE

HERLOCHERS MUSTARD RECIPE image

Yield 18 tbs

Number Of Ingredients 7

Ingredients

1/2 cup white vinegar
1/2 cup white sugar
2 tablespoons flour
1/2 cup sweet cream ( single cream)
2 tablespoons dry mustard
1 eggs
turmeric, to color (optional)

Steps:

Mix all ingredients with a wire whisk in the top of a double boiler. Bring to a boil on stovetop over medium heat.Then continue to lightly boil until thick. After this has thickened remove from heat and sprinkle a little turmeric in and blend to add more of a yellow color.

AMISH CREAMY MUSTARD SAUCE

Amish Creamy Mustard Sauce image

Another recipe that I brought back from my trip to Amish country. Serve warm with pork, German sausage, chicken, beef or seafood.

Provided by Family Favorites

Categories Other Sauces

Time 15m

Number Of Ingredients 8

Ingredients

1 large egg, separated
1/4 cup sugar
1-2 tb. dry mustard
1 tsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup half & half
1-2 tb. vinegar or fresh lemon juice

Steps:

1. In small saucepan, beat egg yolk. Add sugar, mustard, flour, salt, pepper, and half & half. Blend with whisk until smooth.
2. Cook over medium heat until it gets bubbly and thickens, stirring constantly. Stir in vinegar or lemon juice.
3. In small bowl, beat egg white until soft peaks form. Gently fold into sauce. Serve warm.

AMISH SLAW

Amish Slaw image

I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.

Provided by CHRISTINA J

Categories Salad Coleslaw Recipes No Mayo

Time 8h18m

Yield 8

Number Of Ingredients 9

Ingredients

1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup white sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
¾ cup vegetable oil

Steps:

In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

Nutrition Facts : Calories 314.7 calories, Carbohydrate 33.4 g, Fat 20.6 g, Fiber 3.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 312 mg, Sugar 30 g

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