HOMEMADE MUSTARDS | MARTHA STEWART
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
HONEY MUSTARD RED POTATO SALAD RECIPE: HOW TO MAKE IT
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place potatoes and 1/2 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain and cool., Mince white portions of green onions; slice green portions and reserve. Combine minced onions with celery, red onion and carrot. For dressing, whisk together vinegar, honey, mustard, thyme, sea salt and coarsely ground pepper. Gradually whisk in oil until blended., Cut cooled potatoes into 1-inch pieces, preserving as much peel as possible. Combine potatoes with onion mixture. Drizzle dressing over salad; toss to coat. Top with reserved green onion slices.
Nutrition Facts : Calories 138 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 starch
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