Yield Coats two chicken breasts or one pork tenderloin Number Of Ingredients 7 Steps:
Combine about 2 tablespoons mustard with juice and zest of 1/2 lemon, sage, garlic, extra-virgin olive oil, and honey. Season with coarse salt and freshly ground pepper; shake well. Use to marinate chicken or pork, and let stand, covered, for 1 hour. Roast, broil, or grill the meat (wipe off marinade before grilling).
Time 5m Yield 1 1/2 cups Number Of Ingredients 8 Steps:
Whisk together the mustard, vinegar, honey, Worcestershire, onion powder, garlic powder, salt and pepper in a medium bowl.
Time 15m Yield 2 cups Number Of Ingredients 7 Steps:
Melt margarine in a medium saucepan and set aside. In a small bowl, using a mixer, beat eggs, sugars, mustard and paprika together. Add vinegar and beat again. Pour this into the saucepan with the melted, cooled, margarine. Cook over low heat, stirring just until thickened; about 4-5 minutes.
Time P15DT15m Yield 24 Number Of Ingredients 9 Steps:
Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water. Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.
Time 10m Yield 6 ounces Number Of Ingredients 8 Steps:
Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard. Stir well. Taste for your own taste preferences. It should have a sweet tangy taste. Add garlic, sesame oil and optional red pepper flakes. Mix well. Pour into ziploc bag, add meat and press out all air. Marinate in fridge for several hours shaking the contents often as the oil will separate. I usually marinate overnight, but a couple hours is fine too. Marinating overnight makes the meat extremely tender and flavorful. The soy sauce measurement is low for our taste preference as we don’t like it’s salty taste. You can adjust however you wish to your liking. I don’t measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.
Time 15m Yield 10 Number Of Ingredients 6 Steps:
Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.
