Best Coarse Ground Mustard Recipes

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COARSE-GROUND MUSTARD



Coarse-Ground Mustard image

Make and share this Coarse-Ground Mustard recipe from Food.com.

Provided by PalatablePastime

Categories     Sauces

Time 9h

Yield 25 serving(s)

Number Of Ingredients 7

1/4 cup white mustard seeds or 1/4 cup brown mustard seeds
1/4 cup red wine vinegar
1/4 cup dry red wine
1/2 cup dry English-style mustard
2 teaspoons salt
1/4 teaspoon ground allspice
2 tablespoons cold water

Steps:

  • Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
  • Process in a blender on pulse until seeds are bruised and broken.
  • Add dry mustard, salt, allspice, and water, mix well.
  • Cover loosely, and allow to stand overnight.
  • Refrigerate unused portions.

RED POTATO SALAD W/ COARSE GROUND MUSTARD



Red Potato Salad w/ Coarse Ground Mustard image

While celebrating father's day with my awesome husband, my in-laws and some very good friends we stumbled upon a fantastic potato salad so of course me being me I said "I can do that" and I did......here is what I came up with.

Provided by Lisa 'Gayle' Goff

Categories     Other Side Dishes

Time 30m

Number Of Ingredients 10

1 1/2 lb small red potatoes
1 c mayonaise (i use 1/2 mayo (the olive oil one and 1/2 plain yogurt) but the first time i used all mayo and it came out equally as good.
4 stalks of celery (leaves too)
1/2 small red onion
2 Tbsp sweet pickle relish
2 Tbsp coarse ground mustard
2 tsp creamy horseradish
1 tsp kosher salt
1/2 tsp black pepper
1 tsp taragon

Steps:

  • 1. Wash then boil potatoes with the skin on until just done, DO NOT OVERCOOK, red potatoes are delicate and will fall apart if you over cook them
  • 2. Mix all the spices and Mayo in a large enough bowl to hold everything even the potatoes, chill while you chop the raw veggies
  • 3. finely chop the celery and red onion then add to the sauce.
  • 4. when the potatoes are done chill completely, when they are completely cooled cut into quarters (or more if they are larger than a pig pong ball) FOLD INTO the mayo and veggies careful not to smash the potatoes.

COARSE-GROUND MUSTARD (HOMEMADE) RECIPE



COARSE-GROUND MUSTARD (HOMEMADE) Recipe image

Provided by Kitchenbee

Number Of Ingredients 8

2/3 cup white wine vinegar
1/3 cup yellow mustard seeds
1/3 cup brown mustard seeds
1/2 tsp salt
1/2 tsp ground ginger
1/8 tsp ground allspice
3 tblsp honey
2 cloves garlic, minced

Steps:

  • In a medium bowl combine vinegar, mustard seeds, salt, ginger, and allspice. Cover and let stand at room temperature for 24 hours (the seeds will absorb any excess liquid). Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend or process for 1-2 minutes to reach desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary. Spoon mustard into four sterilized 4 ounce canning jars or other glass jars. For best flavor, chill for 1-2 days before servings. Store in the refrigerator for up to 3 months. Cranberry mustard: Prepare as directed in first step, except substitute red wine vinegar for the white wine vinegar and stir ½ teaspoon cracked black pepper into the mustard seed mixture with the spices before letting stand 24 hours. Continue as above but omit honey. In a small saucepan combine ½ cup cranberries and ½ cup pure maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until berries pop. Add cranberry mixture to the mustard seed mixture before blending. Creole mustard: Prepare as directed, except stir in ¼ teaspoon cayenne pepper into the mustard seed mixture with the spices. Continue as directed, except reduce honey to 1 tablespoon and add 2-3 teaspoons horseradish to the mustard seed mixture before blending.

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