SWEET AND SPICY MUSTARD RECIPES

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SPICY MUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Spicy Mustard Recipe: How to Make It - Taste of Home image

When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania

Provided by Taste of Home

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1-1/2 cups.

Number Of Ingredients 8

1/2 cup tarragon or cider vinegar
1/2 cup water
1/4 cup olive oil
2 tablespoons prepared horseradish
1/2 teaspoon lemon juice
1 cup ground mustard
1/2 cup sugar
1/2 teaspoon salt

Steps:

  • In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

Nutrition Facts : Calories 67 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 54mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

SWEET-AND-SPICY MUSTARD DIP RECIPE | MYRECIPES



Sweet-and-Spicy Mustard Dip Recipe | MyRecipes image

Provided by MyRecipes

Yield 1/3 cup

Number Of Ingredients 4

3 tablespoons mayonnaise
3 tablespoons coarse-grained Dijon mustard
1 tablespoon prepared horseradish
2 teaspoons sugar

Steps:

  • Combine all ingredients in a glass bowl, and microwave at HIGH 30 seconds, stirring once. Serve with fried chicken strips.

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SPICY MUSTARD RECIPE: HOW TO MAKE IT - TASTE OF HOME
When I make this mustard, I add fresh horseradish from our garden and vinegar seasoned with homegrown tarragon. —Joyce Lonsdale, Unionville, Pennsylvania
From tasteofhome.com
Total Time 20 minutes
Calories 67 calories per serving
  • In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.
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