Best Sweet Hot Mustard Recipes

SWEET HOT MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; coat the aluminum foil with cooking spray.
• Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• Bake in the preheated oven until browned and crispy on top, about 20 minutes. Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more.
• Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper, and hot sauce in large mixing bowl. Add the wings to the bowl and toss with a spatula to coat evenly. Allow to sit for about five minutes and toss again to re-coat. Transfer to a plate to serve.

HIRSHEIMER'S HOT & SWEET MUSTARD

Steps:

• Whisk brown sugar and mustard powder in a large bowl to combine. Add vinegar and honey; whisk well. Strain through a fine-mesh sieve into a large metal bowl. Add eggs and whisk until blended.
• Set bowl with mustard mixture over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water; eggs may scramble). Cook, whisking and scraping bottom of bowl frequently, until mustard is thick and an instantread thermometer registers 160°F, about 5 minutes.
• Divide mustard among jars. Screw on lids and chill. DO AHEAD: Mustard can be made 2 weeks ahead. Keep refrigerated for up to 2 months.

SWEET, HOT MUSTARD SLAW

Steps:

• Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
• Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
• Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

SWEET AND HOT MUSTARD

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.

SWEET HOT MUSTARD CHICKEN THIGHS

Steps:

• Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
• Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
• Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
• Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
• Spoon reduced pan sauce over each chicken thigh and serve.

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

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.

HOT SWEET MUSTARD

Steps:

• Mix and use with pickle relish and pass more on the side.

CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
• Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
• Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
• When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
• Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.

SWEET 'N' HOT MUSTARD DIP

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. , Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage.

HOT & SWEET GERMAN-STYLE MUSTARD

Steps:

• Grind mustard seeds in spice grinder.
• In small bowl, combine mustard seeds, vinegar, oil, honey and tarragon and stir until smooth and paste-like.
• You can"cool down" the mustard by adding more oil or honey.
• Store in refrigerator in small, tightly lidded jar.

ROASTED SALMON WITH SWEET-N-HOT MUSTARD GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Coat a shallow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.
• In a medium bowl, whisk together the Dijon, honey, water, lemon juice, mustard powder, and garlic powder. Remove 1/2 cup of the mustard sauce and set aside. Pour the remaining sauce over the salmon fillets in the pan. Roast the salmon, uncovered, until fork tender, about 15 minutes.
• Stir the dill into the reserved mustard sauce. Serve 1/3 of the roasted salmon (4 fillets, each about 4 ounces after cooking) with the dill-spiked mustard sauce spooned over the top. Refrigerate the remaining salmon up to 3 days or freeze for up to 3 months; thaw it completely in the refrigerator or microwave for 3 to 5 minutes on LOW before using.

SWEET AND HOT MUSTARD

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.

SWEET HOT MUSTARD

Steps:

• Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
• The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
• Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
• Keep in a sealed container in the refrigerator.
• Will keep in the refrigerator for up to two months.
• Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.

SEAFOOD HOT DOGS WITH SWEET MUSTARD SAUERKRAUT

Steps:

• Cook's Note: all ingredients should be as cold as possible.
• In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water.
• Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine.
• Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings.
• Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through.
• In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon.
• To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.

ROASTED SALMON WITH SWEET-N-HOT MUSTARD GLAZE - ROBIN MILLER

Steps:

• preheat the oven to 400°F Coat a shollow baking dish with cooking spray. Season both sides of salmon with salt and pepper. Place salmon in prepared baking dish.
• Combine Dijon mustard, honey, water, lemon juice, mustard powder and garlic in a medium bowl. Reserve 1/2 cup, and pour remaining sauce over the fish in the pan. roast the salmon, uncovered, until fork-tender, about 15 minutes.
• Stir the dill into the reserved sauce and serve with salmon.

PEASANT TURNIP SLAW WITH SWEET HOT MUSTARD DRESSING

Steps:

• Peel turnips and carrot. Shred or julienne cut all the vegetables.
• Toss veggies with sugar.
• Mix dressing ingredients, whipping with a fork or a whisk until the mustard is dissolved.
• Toss dressing with veggies.
• Chill at least one hour to blend flavors.
• Note: Can substitute Splenda or preferred artificial sweetener to make this diabetic-friendly.

SWEET & HOT MUSTARD DIP

Steps:

• 1. In small bowl, mix dry mustard and vinegar. Cover and set on counter for 6 hours.
• 2. In a medium bowl bowl mix eggs and sugar with a whisk until thoroughly blended. Add mustard and vinegar mixture and stir to combine.
• 3. Place all ingredients in top of double boiler over rapidly boiling water. Stir constantly until mixture is thickened. Cover and cool to room temperature. Refrigerate before using.

SWEET HOT MUSTARD CHICKEN WINGS

Steps:

• Preheat oven to 450°F.
• Line a baking sheet with aluminum foil; coat the foil with cooking spray.
• Arrange the wings on the prepared baking sheet so they do not touch; season with salt.
• Bake in preheated oven until browned and crispy on top, about 20 minutes.
• Flip the wings with tongs and cook until no longer pink in the center and the juices run clear, about 20 minutes more. (option: toss the wings after cooking all the way though in hot oil -- 350° for 2-3 minutes to crisp them up -- do a quick drain before continuing with the recipe).
• Stir together the Dijon mustard, yellow mustard, honey, cider vinegar, salt, pepper and hot sauce in large mixing bowl.
• Add the wings to the bowl and toss with a spatula to coat evenly.
• Allow to sit for abut five minutes and toss again to re-coat.
• Transfer to a plate to serve.

HOT AND SWEET MUSTARD

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.)

SWEET-HOT HONEY MUSTARD

Steps:

• Whisk together sugar and mustard in a heavy 3-quart saucepan.
• Gradually whisk in vinegar and eggs until blended.
• Cook mustard mixture over medium heat, whisking constantly, 10 to 12 minutes or until smooth and thickened.
• Remove from heat.
• Whisk in honey.
• Let cool.
• Store in airtight containers in the refrigerator for up to 1 month.