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Chef John's Dijon Mustard
Pantry French

Chef John's Dijon Mustard

4.4

Prep
15 min
Cook
30 min
Total
11565 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes.
  3. 3 Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onion and garlic.
  4. 4 Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap and let sit at room temperature until mixture thickens, 24 to 48 hours.
  5. 5 Purée mustard mixture to desired consistency using a stick blender.
  6. 6 Transfer mustard mixture to a saucepan and add enough water to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
  7. 7 Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  8. 8 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings. Refrigerate mustard until flavors blend, at least 1 week.
  9. 9 Serve and enjoy!

By John Mitzewich

Easy Bearnaise Sauce
Pantry French

Easy Bearnaise Sauce

4.7

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place butter in a microwave-safe glass bowl. Cook in the microwave on high until melted, about 30 seconds. Whisk in egg yolks, heavy cream, white wine vinegar, lemon juice, and onion. Season with tarragon, parsley, salt, mustard powder, and cayenne pepper; mix well.
  3. 3 Continue cooking in the microwave, stirring every 20 to 30 seconds, until thickened, about 1 ½ minutes.

By ChelseaRobertson

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