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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

Slow-Simmered Chicken Vindaloo
Dinner Indian

Slow-Simmered Chicken Vindaloo

Prep
30 min
Cook
105 min
Total
135 min

Instructions

  1. 1 Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
  2. 2 Process red onions and garlic in a food processor until minced.
  3. 3 Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
  4. 4 Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
  5. 5 Let cool a bit before serving.

By James Wilson

Grammy Faith's Mustard Sauce

Grammy Faith's Mustard Sauce

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In the top half of a double boiler or a medium metal bowl, stir together the mustard powder, white sugar and flour until blended. Gradually stir in the cream so that no lumps form. Place over a pot of simmering water. Cook, stirring occasionally, until thickened, about 15 minutes.
  2. 2 Measure vinegar into a cup, and drop the egg yolk in it. Whisk together with a fork, then quickly stir into the mustard mixture until well blended. Let stand over simmering water until ready to serve. This sauce can also be reheated over simmering water if there is any left over.

By LIBIS

Horseradish Sauce II

Horseradish Sauce II

4.6

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Pour cream into the container of a blender. Blend on low speed for a minute to thicken slightly. Add blue cheese gradually, then add horseradish and mustard, and blend well. Pour into small sterile jars, and refrigerate for up to one week to blend flavors together.

By Eddie C Jordan

Ham Sauce

Ham Sauce

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a medium bowl, whisk together the sugar, mustard powder and flour. Mix in egg yolks until smooth. Heat half and half in the top half of a double boiler, or in a metal bowl over a pan of simmering water until just short of boiling. Stir in the egg yolk and sugar mixture, and then stir in the vinegar. Continue to stir over simmering water until thickened, about 5 minutes.

By Gail

Raisin Sauce for Ham

Raisin Sauce for Ham

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat brown sugar, cornstarch, and dry mustard in a 1-quart saucepan over medium heat and stir until sugar dissolves, 3 to 5 minutes.
  2. 2 Gradually stir water and lemon juice into brown sugar mixture.
  3. 3 Stir raisins into mixture and bring to a boil, stirring constantly, about 5 minutes.

By TerryWilson