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Outrageous Mustard Sauce
Pantry American

Outrageous Mustard Sauce

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Mix together beaten eggs, cream, vinegar, sugar, mustard powder, and salt in a large bowl using an electric mixer until smooth and creamy.
  2. 2 Bring a medium saucepan of water to a boil. Place the bowl over the saucepan and cook sauce over boiling water, stirring constantly, until thickened, about 20 minutes.

By Pam Garger

Dressing for Potato Salad
Pantry American

Dressing for Potato Salad

3.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine sugar, eggs, vinegar, water, flour, butter, and mustard powder in a saucepan; cook over medium heat, stirring often, until mixture becomes thick and smooth. Cool.
  2. 2 Combine dressing mixture with creamy salad dressing; mix well.

By Laura

Bill's Blue Cheese Dressing
Pantry American

Bill's Blue Cheese Dressing

4.7

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, and Worcestershire sauce together in a bowl until well combined. Stir in mustard powder, garlic powder, salt, and pepper, then stir in blue cheese. Cover and refrigerate for 24 hours before serving.

By Jackie

Homemade Worcestershire Sauce
Pantry European

Homemade Worcestershire Sauce

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until fragrant, about 45 seconds.
  2. 2 Cool to room temperature before serving.

By mlally

Bar-B-Que Sauce
Pantry American

Bar-B-Que Sauce

4.7

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic powder, mustard powder, salt, and hot pepper sauce in a small saucepan.
  3. 3 Bring to a simmer over medium heat. Remove from heat and allow to cool slightly before brushing on your favorite meat.

By Debi K

Mustard Mousse for Ham
Pantry American

Mustard Mousse for Ham

4.8

Prep
15 min
Cook
5 min
Total
530 min

Instructions

  1. 1 Dissolve gelatin in 2 tablespoons cold water in a small bowl; transfer to a blender. Add sugar, vinegar, ⅓ cup water, mustard powder, and salt to blender; blend until smooth. Add eggs; blend until smooth.
  2. 2 Place a mixing bowl over a pot of boiling water; pour mustard mixture into bowl. Cook and stir until thick like a custard. Remove from heat; cool completely.
  3. 3 Beat heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold whipped cream into mustard mixture.
  4. 4 Lightly grease a 1-quart ring mold; pour in mustard-cream mixture. Chill in refrigerator 8 hours to overnight. Serve with ham.

By wilco

Mustard Pickles
Pantry American

Mustard Pickles

3.6

Prep
45 min
Cook
30 min
Total
1275 min

Instructions

  1. 1 Place cucumbers and onions in a large bowl; sprinkle with salt. Add enough water to cover vegetables.
  2. 2 Let stand, 8 to 10 hours. Drain and rinse with water.
  3. 3 Inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  4. 4 Stir sugar and flour together in a large pot. Whisk in vinegar, turmeric, mustard powder, and celery seed until a smooth paste forms. Add cucumbers and onions; fill with enough water to cover. Stir and bring to a boil. Cook, stirring frequently, until thickened, about 10 minutes.
  5. 5 Transfer cucumbers, onions, and pickling liquid to the hot sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By BJ MOORE

Vegan Barbeque Sauce
Pantry American

Vegan Barbeque Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
  3. 3 Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.

By chefcs

Calypso Hot Sauce
Pantry American

Calypso Hot Sauce

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Wear gloves to remove stems and seeds from habanero peppers.
  2. 2 Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in the hot skillet until onion is translucent, about 5 minutes.
  3. 3 Combine onion mixture, habanero peppers, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender. Purée until smooth.

By Jordan VanDijk

Black Cumberland Sauce
Pantry European

Black Cumberland Sauce

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
  2. 2 Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
  3. 3 Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
  4. 4 Bring sauce to a boil; remove from heat.

By John Mitzewich

Peach-Jalapeño Barbecue Sauce
Pantry American

Peach-Jalapeño Barbecue Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a small skillet over medium heat. Add garlic; cook until fragrant and lightly brown, 3 to 5 minutes.
  2. 2 Combine peaches, ketchup, vinegar, jalapeños, Worcestershire sauce, brown sugar, liquid smoke, onion powder, mustard powder, and black pepper in a blender; add garlic and blend until smooth.

By amaldonado

Homemade Ketchup
Pantry American

Homemade Ketchup

4.7

Prep
10 min
Cook
720 min
Total
730 min

Instructions

  1. 1 Pour crushed tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into the slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
  2. 2 Cook on High, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
  3. 3 Use an immersion blender for about 20 seconds to smooth the texture of the ketchup.
  4. 4 Ladle ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
  5. 5 Transfer strained ketchup to a bowl. Cool completely.
  6. 6 Taste and adjust salt, black pepper, and cayenne pepper as desired.

By John Mitzewich

Chicken Seasoning Blend
Pantry American

Chicken Seasoning Blend

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended.
  3. 3 Use immediately or store in an airtight container for future use.

By Patrick

Jim Goode's BBQ Beef Rub
Pantry American

Jim Goode's BBQ Beef Rub

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, mix together brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.

By Martha

Sweet and Tangy BBQ Sauce
Pantry American

Sweet and Tangy BBQ Sauce

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Melt butter in a saucepan over medium heat. Add onion; cook and stir until tender. Stir in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper; bring to a boil.
  3. 3 Reduce heat to low; simmer 30 minutes, stirring occasionally.

By CAPITALCATERING

Rib Dry Rub
Pantry American

Rib Dry Rub

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk brown sugar in a medium bowl with a fork until texture is consistent.
  2. 2 Mix in kosher salt, black pepper, onion powder, garlic powder, mustard powder, ginger, cumin, chili powder, paprika, white pepper, celery salt, allspice, cinnamon, and cayenne pepper until combined.

By Cheph

Sweet and Sour Sesame Seed Salad Dressing
Asian

Sweet and Sour Sesame Seed Salad Dressing

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Puree the onion in a blender until smooth. Strain through a fine mesh strainer. Reserve 3 tablespoons of onion juice; discard the remaining pulp.
  2. 2 Combine the sugar, mustard powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the sugar until the spices are evenly blended. Pour in the reserved onion juice, soy sauce, and rice vinegar. Mix for several minutes until the sugar has begun to dissolve. Slowly drizzle in the canola oil with the mixer running at a medium-high speed. Add the toasted sesame seeds and continue mixing 1 minute more.

By ANTHONYTHEOBALD

Asian Flat Iron Steak
Dinner Asian

Asian Flat Iron Steak

4.7

Prep
10 min
Cook
15 min
Total
210 min

Instructions

  1. 1 Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours.
  2. 2 Remove steak from marinade; shake off excess. Discard remaining marinade.
  3. 3 Heat a non-stick skillet over medium-high heat. Add steak; cook until outside is seared, about 1 minute per side. Continue cooking until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
  4. 4 Transfer steak to a cutting board; rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.

By GMUCHEFWHIT

Spicy Chinese Mustard Green Beans
Dinner Asian

Spicy Chinese Mustard Green Beans

4.3

Prep
10 min
Cook
8 min
Total
48 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl.
  2. 2 Mix mustard powder and cold water together in a small bowl to make a paste. Stir in vinegar, soy sauce, sesame oil, sesame seeds, sugar, and salt.
  3. 3 Pour mustard paste mixture over green beans; toss to coat. Chill for at least 30 minutes before serving.

By dumbblonde

Rib-Eye Steaks with a Soy and Ginger Marinade
Dinner Asian

Rib-Eye Steaks with a Soy and Ginger Marinade

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil, and hot pepper sauce in a medium mixing bowl; mix well to blend. Add beer and stir lightly to mix.
  2. 2 Prepare steaks by scoring any fatty outside areas on steak with a knife (this prevents the steaks from curling when grilling). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the meat. Turn steaks over and repeat punching holes.
  3. 3 Cover with clear wrap or foil and let marinate in the refrigerator for 1 hour to overnight.
  4. 4 Prepare and preheat a grill to high heat. Place steaks directly on the grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

By William Uncle Bill Anatooskin

Steak on a Stick
Dinner Asian

Steak on a Stick

4.6

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
  2. 2 Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
  3. 3 Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

By Dominique Lynne

Simple Zesty Asian Salmon Burgers
Dinner Asian

Simple Zesty Asian Salmon Burgers

3.5

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Place a colander on top of a bowl; add salmon to the colander and separate fish a bit to allow it to drain. Let stand until well drained, about 10 minutes. Discard juice and transfer salmon to a large bowl.
  2. 2 Mix bell pepper and onion into the salmon. Add bread crumbs, eggs, soy sauce, Sriracha, ginger, 1 teaspoon sesame oil, mustard powder, and garlic powder; mix to combine. Form into 5 patties. Place patties on a cookie sheet and cover with plastic wrap. Chill in the refrigerator, 1 hour to overnight.
  3. 3 Heat vegetable oil and 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium-high heat. Gently place burgers into the skillet, reduce heat to medium, and cook, turning just once, until well browned, 7 to 9 minutes per side. Place cooked burgers on a serving platter.

By Ginger Hackley

Baked Turkey Tenderloin with Herb Sauce
Dinner Asian

Baked Turkey Tenderloin with Herb Sauce

5.0

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
  3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  5. 5 Slice turkey and serve with sauce.

By lisamarie13

Honey Garlic Sesame Chicken
Dinner Asian

Honey Garlic Sesame Chicken

4.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine 2 tablespoons soy sauce, rice vinegar, 1/2 tablespoon olive oil, sugar, and sesame oil in a large resealable plastic bag to make marinade. Add cubed chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 to 60 minutes.
  2. 2 Meanwhile, mix together water, honey, brown sugar, oyster sauce, remaining 1 1/2 tablespoons soy sauce, mustard powder, and garlic in a small saucepan. Warm mixture over medium heat until sugar is dissolved and sauce is well combined, 3 to 5 minutes. Set aside.
  3. 3 Combine potato starch, salt, and pepper in a shallow bowl. Remove chicken from marinade and shake off excess; discard remaining marinade. Dredge chicken cubes in potato starch mixture, ensuring all sides are covered.
  4. 4 Heat remaining 2 tablespoons olive oil in a large skillet. Add chicken and fry on all sides until golden brown, 2 to 3 minutes per side. Pour sauce over chicken in the skillet and toss to coat. Sprinkle with toasted sesame seeds.

By Diana71

Fresh Vegetable Stir-Fry with Peppery Orange Beef
Dinner Asian

Fresh Vegetable Stir-Fry with Peppery Orange Beef

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
  2. 2 Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
  3. 3 Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
  4. 4 Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
  5. 5 Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

By BRITTANYDEAR