Best Sweet And Hot Mustard Recipes

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SWEET AND HOT MUSTARD



Sweet and hot mustard image

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

1 two-ounce tin of dry mustard, preferably Coleman's
1 cup granulated sugar
1/2 cup rice-wine vinegar
1/2 cup white-wine vinegar
1/4 teaspoon salt
2 eggs, at room temperature, lightly beaten

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

CHINESE BBQ PULLED PORK SLIDERS WITH PICKLED CUKES AND CARROTS AND SWEET-AND-HOT MUSTARD SAUCE



Chinese BBQ Pulled Pork Sliders with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 7h10m

Yield 12 sliders

Number Of Ingredients 31

1/4 cup light brown sugar
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon Chinese five-spice powder
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon onion powder
1 boneless pork butt or shoulder, fat cap scored deep (about 5 pounds)
Butter, for griddling
12 slider rolls, preferably King's Hawaiian
Pickled Cukes and Carrots, for serving, recipe follows
Sweet-and-Hot Mustard Sauce, for serving, recipe follows
Sweet Chile Sauce, for serving, optional
2 cups rice vinegar
1/4 cup sugar
2 teaspoons kosher salt
1 cup shredded carrots
1 cup half-moon slices English cucumber
1 teaspoon crushed red pepper
1/4 cup dried mustard
1/4 cup boiling water
2 tablespoons honey
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/2 cup rice vinegar
1/4 brown sugar
1/4 teaspoon table salt
1 to 2 tablespoons crushed red pepper
1 tablespoon fresh grated ginger
1 clove garlic, grated

Steps:

  • Mix the brown sugar, salt, pepper, five-spice powder, garlic powder, ground ginger and onion powder in a bowl, and then rub all over the pork. Place on a wire-racked baking sheet. Cover with plastic wrap and let it sit for 2 hours, or preferably overnight in the refrigerator.
  • Preheat the oven to 325 degrees F with the oven rack in the middle position.
  • Remove the plastic wrap and cover the pork with a layer of parchment paper. Then seal over the top with aluminum foil. Roast for 3 hours. Remove, uncover and drain any liquid fat. Return the pork to the oven and roast until the pork registers 200 degrees F on an instant-read thermometer and the pork is well browned, about 1 1/2 hours more. Transfer the pork to a large dish, cover with foil and let rest for 20 minutes.
  • Sandwich Build: Using two forks or your hands, pull apart the warm pork into shreds and chunks. Butter and griddle the rolls until golden brown. Place ample quantities of pork on the bottom buns, then top with Pickled Cukes and Carrots and Sweet-and-Hot Mustard Sauce or Sweet Chile Sauce if desired.
  • Bring 1 cup water, the vinegar, sugar and salt to a boil in a saucepan until the sugar and salt are dissolved. Take off the heat, and add in the carrots, cucumbers and crushed red pepper and let sit for at least 30 minutes.
  • Mix the mustard, water, honey, sesame oil, vegetable oil and salt in a bowl until smooth.
  • Ingredients and Directions
  • Bring the vinegar, sugar and salt to a boil in a saucepan and cook until dissolved. Simmer until thickened and reduced by half, about 15 minutes. Stir in the crushed red pepper, ginger and garlic, and serve.

SWEET AND HOT MUSTARD



Sweet and Hot Mustard image

This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything! This is an excellent mustard. It will keep for a week refrigerated.

Provided by Engrossed

Categories     Swedish

Time 2h35m

Yield 2 cups, 8-16 serving(s)

Number Of Ingredients 4

1 (4 ounce) can dry Coleman's dry mustard
1 cup malt vinegar
1 cup sugar
6 eggs, beaten

Steps:

  • In a small stainless steel bowl, mix the mustard and the vinegar until smooth. Allow to sit for 3 hours.
  • Combine the mustard mixture with the sugar and eggs in the top of a double boiler.
  • Bring to a gentle simmer and cook for 20-25 minutes, stirring regularly until thickened (the consistency of mayonnaise).
  • Store in refrigerator.

Nutrition Facts : Calories 221.5, Fat 7.8, SaturatedFat 1.4, Cholesterol 158.6, Sodium 53.8, Carbohydrate 30.4, Fiber 2.1, Sugar 26.3, Protein 8.3

HOT AND SWEET MUSTARD



Hot and Sweet Mustard image

Provided by Debra A. Broeker

Categories     Condiment/Spread     Bon Appétit     Missouri

Yield Makes 1 cup

Number Of Ingredients 4

1 2-ounce can dry mustard
1/2 cup sugar
1/2 cup distilled white vinegar
1 egg, beaten to blend

Steps:

  • Combine mustard and sugar in top of double boiler. Gradually whisk in vinegar, then egg. Set over simmering water and cook until mixture darkens slightly and mellows in flavor, stirring frequently, about 12 minutes. Transfer to jar with tight-fitting lid. Refrigerate mustard until ready to use. (Can be prepared 4 weeks ahead.)

CRISPY BENNE SEED SHRIMP WITH SWEET MUSTARD AND HOT CHILE GARLIC SAUCES



Crispy Benne Seed Shrimp with Sweet Mustard and Hot Chile Garlic Sauces image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 17

20 large white shrimp, peeled and deveined
3 tablespoons sea salt
8 to 10 fried whole cilantro leaves, for garnish
3 tablespoons scallions, sliced thinly, on the bias
1 cup honey
1 cup Dijon mustard
1/4 teaspoon sesame oil
2 teaspoons hot chile garlic sauce (sambal)
4 tablespoons honey
1 teaspoon rice wine vinegar
1 1/2 cups cornstarch
1 1/2 cups flour
2 1/2 cups chilled soda water
4 tablespoons black sesame seeds (goma seeds)
2 tablespoons white sesame seeds
2 tablespoons sliced finely chives
1 tablespoon minced parsley

Steps:

  • Preheat the frying oil to 360 degrees F.
  • Place shrimp on paper towels and refrigerate. They must be free of moisture to hold the batter.
  • Mix together ingredients for the Mustard Sauce and set aside.
  • Mix together ingredients for the Hot Chile Garlic Sauce and set aside.
  • For the batter: In a large stainless or glass mixing bowl, mix the cornstarch and flour together. Add the soda water gradually, until a forms smooth thick batter the consistency of pancake batter. Add seeds and herbs. Keep the batter cold and use immediately.
  • Grab the shrimp 3 or 4 at a time by the tail and dip into the batter. Shake off excess and place in the hot oil. While the shrimp are frying, lay out the plates and drizzle the 2 sauces around using a coffee spoon. Remove the shrimp from the hot oil and place on absorbent paper. Season with sea salt.
  • Stack the shrimp, 5 on a plate and garnish with the scallions and fried cilantro leaves. Serve immediately and enjoy!
  • Note: Always get more shrimp as you can easily eat more that 5 of these!

HOT AND SWEET PINEAPPLE MUSTARD



Hot and Sweet Pineapple Mustard image

Has the consistency of barbecue sauce and is actually quite good when used as barbecue sauce on chicken. Made for a neighbor who saw a pineapple mustard recipe online, but couldn't find it again. Prep time is mostly refrigeration.

Provided by Jmommy209

Categories     Sauces

Time P2DT10m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 6

1/4 cup mustard powder
1 (15 ounce) can pineapple (rings, crushed, whatever)
1/2 cup cider vinegar
1 cup sugar
2 eggs
1 tablespoon flour

Steps:

  • Puree pineapple and juice in a blender.
  • In a medium bowl with the pureed pineapple, whisk in the mustard powder and cider vinegar. Cover and refrigerate overnight.
  • Add the sugar, eggs and flour to the mustard mixture. Pour into a saucepan. Bring to a boil over med-high heat, stirring continuously, until thickened.
  • Refrigerate overnight to thicken completely.

Nutrition Facts : Calories 55.6, Fat 0.8, SaturatedFat 0.1, Cholesterol 15.5, Sodium 6.6, Carbohydrate 11.5, Fiber 0.4, Sugar 10.3, Protein 0.9

PORK TENDERLOIN WITH SWEET AND HOT MUSTARD



Pork Tenderloin With Sweet And Hot Mustard image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 30m

Yield 12 servings

Number Of Ingredients 6

4 pork tenderloins, about 8 ounces each
4 tablespoons olive oil
1/4 tablespoon sherry vinegar
1/2 cup sweet and hot mustard
4 cloves garlic, peeled and quartered
Freshly ground black pepper, to taste

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

SWEET AND HOT MAPLE MUSTARD



Sweet and Hot Maple Mustard image

An excellent mustard, good with meats and cheeses. Great for a gift basket too. Source: Canadian Living

Provided by Elly in Canada

Categories     Canadian

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

1 cup dry mustard
1/2 cup packed brown sugar
1/2 cup maple syrup
1/3 cup vegetable oil
3 tablespoons cider vinegar
1/2 teaspoon salt
2 tablespoons boiling water

Steps:

  • In food processor or blender, blend mustard, sugar, maple syrup, oil, vinegar and salt until smooth. With motor running, add water, scraping down side of bowl as necessary.
  • Fill decorative jar or jars; seal.
  • Use immediately for hot mustard or store at room temperature for 2 weeks before using for mild mustard.
  • Make-ahead: Store at room temperature for up to 6 months.

Nutrition Facts : Calories 1551, Fat 83, SaturatedFat 8.1, Sodium 821.3, Carbohydrate 185.4, Fiber 17.6, Sugar 142.7, Protein 29.8

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