Best Tangy Mustard Recipes

MEMPHIS MUSTARD COLESLAW TANGY AND HOT!

Steps:

• Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
• Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
• Finely grate carrot by hand or use shredding disk of food processor.
• Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
• The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

TANGY MUSTARD BBQ SAUCE (SOUTH CAROLINA STYLE)

Steps:

• Whisk together the mustard, vinegar, honey, Worcestershire, onion powder, garlic powder, salt and pepper in a medium bowl.

TANGY CRANBERRY MUSTARD

Steps:

• Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
• Pour into airtight container (jar or tupperware) and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.

CAULIFLOWER WITH TANGY MUSTARD SAUCE

Steps:

• Remove leaves and wash fresh cauliflower. Place cauliflower head on a microwave safe plate and cover with microwave plastic wrap.
• Microwave on High for 13-18 minutes or until tender. Remove plastic wrap (be careful, the steam will be hot!).
• Combine mayonnaise, onion, and mustard in a small bowl. Spread over top and sides of cooked cauliflower. Sprinkle with cheese.
• Microwave on High, uncovered, for 1 minute to heat topping and melt cheese.
• Cut cauliflower head into wedges.

TANGY MUSTARD SAUCE FOR HAM

Steps:

• Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.

NO-WASTE TANGY MUSTARD MARINADE

Steps:

• Combine about 2 tablespoons mustard with juice and zest of 1/2 lemon, sage, garlic, extra-virgin olive oil, and honey. Season with coarse salt and freshly ground pepper; shake well. Use to marinate chicken or pork, and let stand, covered, for 1 hour. Roast, broil, or grill the meat (wipe off marinade before grilling).

SAVORY TURKEY MEATBALLS WITH TANGY MUSTARD DIP

Steps:

• Place torn bread in a food processor and pulse until fine crumbs form. Transfer bread crumbs to a large bowl and add milk; set aside until bread is completely soaked.
• Place onion, red bell pepper, and garlic in a food processor and pulse until finely chopped; stir into bread mixture. Add turkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread crumb mixture and mix well. Cover bowl with plastic wrap and refrigerate for 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Spray a rimmed baking sheet with cooking spray.
• Shape turkey mixture into 1-inch balls; arrange on the prepared baking sheet.
• Bake in the preheated oven until firm and cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let meatballs stand for 5 minutes.
• Mix yogurt, mayonnaise, and 4 teaspoons mustard together in a bowl; serve alongside meatballs.

ROASTED POTATO AND ASPARAGUS LENTIL SALAD WITH TANGY MUSTARD LEMON DRESSING

Steps:

• 1. Preheat the oven to 425F and line 6 large baking sheets with parchment paper. 2. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 9 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare). 3. Place chopped potatoes on one baking sheet and drizzle with 1 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. 4. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too and drizzle with 1 1/2 tbsp. oil. Sprinkle with salt and pepper. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine. 5. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 12 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with! 6. Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side.

PORK WITH TANGY MUSTARD SAUCE

Steps:

• Rub roast with oil. Combine mustard, garlic powder and ginger, rub over roast. Place in a large resealable plastic bag or shallow glass container; seal bag or cover container. Refrigerate overnight. , Grill roast, covered, over indirect heat for 60 minutes. Combine the horseradish mustard and preserves. Continue grilling for 15-30 minutes, basting twice with sauce, or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast.

TANGY MUSTARD

Steps:

• Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.
• Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.

TANGY HONEY MUSTARD-MAYO SAUCE

Steps:

• Place honey in small bowl.
• Slowly whisk in mayonnaise.
• Stir in all remaining ingredients and refrigerate.
• Store in the refrigerator.

CAULIFLOWER WITH TANGY MUSTARD SAUCE

Steps:

• 1. Remove leaves and wash cauliflower. Place cauliflower head on a microwave safe plate and cover with microwave safe plastic wrap or lid. Microwave on "high" for 13-18 minutes or until tender.
• 2. While cauliflower is cooking, combine mayonnaise, onion, and mustard in a small bowl.
• 3. Remove cauliflower from microwave and spread mayonnaise mixture over top and sides of cooked cauliflower. Sprinkle with cheese.
• 4. Return cauliflower to microwave and cook on "high", uncovered, for 1 minute to heat topping and melt cheese.

MOM'S TANGY MUSTARD SAUCE FOR COCKTAIL FRANKS

Steps:

• Melt margarine in a medium saucepan and set aside.
• In a small bowl, using a mixer, beat eggs, sugars, mustard and paprika together.
• Add vinegar and beat again.
• Pour this into the saucepan with the melted, cooled, margarine.
• Cook over low heat, stirring just until thickened; about 4-5 minutes.

PORK CHOPS WITH TANGY CREOLE MUSTARD & PINEAPPLE SAUCE

Steps:

• In a large skillet over medium heat (or in an electric skillet), heat the olive oil. Sprinkle pork chops with salt and pepper and add to the skillet.
• Cook the chops, turning, until well browned.
• Add the chicken broth.
• Cover and continue cooking for 10 minutes.
• Meanwhile, combine remaining ingredients.
• Add the sauce to the pork chops, turning to coat well.
• Cook the chops, uncovered, for 15 minutes longer, turning occasionally.

TANGY LEMON-MUSTARD VINAIGRETTE

Steps:

• Combine all ingredients and whisk together well, or shake in a covered jar.

SWEET APPLES AND TANGY MUSTARD FLAVOR THESE HEARTY PORK CHOPS.

Steps:

• Preparation Cook: 60 Min Preheat oven to 400 degrees F (200 degrees C). Heat oil in an ovenproof saute pan over medium-high heat. Season pork chops with salt and pepper. Brown seasoned chops on all sides. Stir in apples, apple cider and mustard. Cook until apples are tender. Return chops to the pan and transfer pan to the oven. Bake until chops are done, about 25 minutes. Remove chops and two-thirds of the apples and reserve. Using a wire whisk, gently break apart the remaining apples and simmer until mixture is thick. Stir in tarragon. Season with salt to taste. Place pork chops on plates and top with apples and sauce.

POULTRY ESSENTIALS: TANGY HONEY MUSTARD DRIZZLE

Steps:

• 1. PREP/PREPARE
• 2. This recipe does not require refrigeration; however, if you do choose to place it in the fridge, you will need it come to room temperature before you will be able to pour it. Stored in a cool dark place (pantry) it should be good for 2 - 3 weeks. Assuming that it lasts that long.
• 3. Let it sit overnight on the counter before using for the first time. This gives the flavors a chance to know each other. You will be glad you did.
• 4. You will need a large bowl, a whisk, and a non-reactive jar, with a tight-fitting lid to store it in. A good old mason jar would do just fine. As a matter of fact, you could put all the ingredients in the jar, seal it, and then shake until they are combined.
• 5. Gather your ingredients (mise en place).
• 6. Add the ingredients to a bowl.
• 7. Whisk all of the ingredients together.
• 8. Store in a non-reactive container (glass), like a mason jar.
• 9. PLATE/PRESENT
• 10. Get yourself some poultry, shake before using, and drizzle away. Enjoy.
• 11. Keep the faith, and keep cooking.

CABBAGE SLAW WITH TANGY MUSTARD SEED DRESSING

Steps:

• Combine the first 4 ingredients in a large bowl.
• Heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add mustard and cumin seeds; cook 90 seconds or until mustard seeds begin to pop. Remove from heat. Stir in garlic and jalapeno; let stand 2 minutes. Add vinegar, sugar, salt, and pepper, stirring with a whisk. Pour vinegar mixture over cabbage mixture; toss to coat. Let stand 15 minutes.

TANGY CITRUS MUSTARD DRESSING

Steps:

• In a food processor or blender, blend all ingredients except for olive oil for 1 1/2 minutes.
• Gradually add olive oil, continuing to blend.
• Store in refrigerator.

TANGY MUSTARD CAULIFLOWER

Steps:

• 1. Place cauliflower and water in 1 1/2-qt. glass casserole. Cover w/ lid.
• 2. Microwave 9 min on high. Drain. Combine mayonnaise, onion, mustard and salt in small mixing bowl. Spoon mustard sauce on top of cauliflower. Sprinkle w/ cheese.
• 3. Microwave 1 1/2 to 3 minutes on Med-High to heat topping and melt cheese. Let stand 2 minutes before serving.