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Brown Sugar and Mustard Ham Glaze
Pantry American

Brown Sugar and Mustard Ham Glaze

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix brown sugar and mustard together in a bowl until smooth. If mixture is too thick, stir in more mustard. Adjust flavors to your taste.

By Adrianna Hill

Mustard Sauce
Pantry American

Mustard Sauce

3.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix vinegar and mustard together in a small bowl.
  3. 3 Whisk egg and sugar together in a saucepan over medium heat.
  4. 4 Slowly whisk in vinegar mixture; cook and stir until hot, 3 to 5 minutes.

By QuoVadis

Honey Mustard Dressing
Pantry American

Honey Mustard Dressing

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk mayonnaise, mustard, honey, and lemon juice together in a small bowl until blended.
  3. 3 Store covered in the refrigerator until ready to use.

By Mary Ann Benzon

Whole30 Easy Balsamic Vinaigrette
Pantry American

Whole30 Easy Balsamic Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine olive oil, mustard, vinegar, salt, and pepper in a Mason jar or container with a tight-fitting lid; cover tightly with the lid and shake vigorously until thickened, about 2 minutes. Taste dressing and adjust flavor with salt and pepper.

By SheLovesPaleo

Easy Homemade Mayonnaise
Pantry American

Easy Homemade Mayonnaise

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place egg, lemon juice, Dijon mustard, salt, and pepper in a large bowl or tall container. Pour oil on top.
  3. 3 Insert an immersion blender so the blade rests at the bottom. Blend for about 15 seconds without moving the blender head to draw the oil slowly down into the egg mixture and help it emulsify. Then, raise the blender slowly and continue blending just until the mayonnaise is thick and creamy, taking care not to over-blend.
  4. 4 Transfer to a clean jar or airtight container. Refrigerate until ready to use or for up to 1 week.

By Dishing It

Pickled Garlic
Pantry American

Pickled Garlic

4.3

Prep
45 min
Cook
15 min
Total
30300 min

Instructions

  1. 1 Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
  2. 2 In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.
  3. 3 Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

By Brenda Kraneveldt

Easy Homemade Olive Oil Mayonnaise
Pantry American

Easy Homemade Olive Oil Mayonnaise

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar.
  2. 2 Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined, about 20 seconds. Raise the blender using an up and down motion and mix until mayonnaise is emulsified, about 1 minute.
  3. 3 Place a lid on the jar and refrigerate until use, for up to two weeks.

By Cheryl King

Dairy-Free "Cheese" Sauce
Pantry American

Dairy-Free "Cheese" Sauce

4.7

Prep
5 min
Cook
6 min
Total
11 min

Instructions

  1. 1 Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.
  2. 2 Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.

By StarvingCollegeKid

Chef John's Homemade Mayonnaise
Pantry American

Chef John's Homemade Mayonnaise

3.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Add egg yolks, lemon juice, vinegar, mustard, salt, sugar, vegetable oil, and olive oil to a tall, narrow bowl in the order listed. Set an immersion blender into the mixture and hold it against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.

By John Mitzewich

Homemade Ramp Mayonnaise
Pantry American

Homemade Ramp Mayonnaise

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine egg yolks and egg in the bowl a food processor; pulse until blended. Slowly pour in light olive oil and extra virgin olive oil, with the processor running, until mixture becomes thick and creamy; add lemon juice, Dijon mustard, and salt.
  2. 2 Transfer mayonnaise to a small bowl; stir in ramps. Transfer mayonnaise to a jar with a lid; cover and refrigerate until ready to use.

By nch

Cranberry Balsamic Vinaigrette
Pantry American

Cranberry Balsamic Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

By Lisa Weston

Orange Cumin Vinaigrette
Pantry American

Orange Cumin Vinaigrette

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place olive oil, rice wine vinegar, orange zest, orange juice, Dijon mustard, cumin, and red pepper flakes into a jar with a screw top; season with salt and black pepper.
  2. 2 Cover jar; shake vigorously to form a temporary emulsion, about 2 minutes.

By John Mitzewich

Absolutely Awesome BBQ Sauce
Pantry American

Absolutely Awesome BBQ Sauce

4.7

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

By Joel Manthei