This recipe is actually from my first experiments in making a mustard sauce. It is the third generation of the recipe but is still very close to the original formula. It is thick, goopy and yet oh so good to eat. It is both sweet and yet tangy at the same time, giving you the best of both worlds when it comes to mustard sauce. Anyone who tastes it is constantly asking where to get it. They are shocked when I tell them that it is homemade. The wife loves it, need I say more?
Tangy Sweet Mustard Sauce Ingredients
4 tbsp. ground mustard powder
1 tbsp. mustard seed (cracked)
1/8 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. turmeric
1/4 tsp. wasabi powder
1 tsp. sea salt (up to 1/4 tsp. more to taste)
1/4 tsp. black pepper
1 tbsp. sugar
1/2 tbsp. honey
1/2 tbsp. sweet pickle juice
2 tbsp. water
1/4 cup. rice vinegar Read more...(502 words, 1 image, estimated 2:00 mins reading time)
There are times when things made for yourself just taste better and let you completely control the flavor. Mustard can be one of those that is easy to make and gives you an appreciation that you would not otherwise have for mustard sauce. It really is easy to make, don’t let anyone tell you different.
The following recipe can be made in as little as 10 minutes and ready to use in just a few hours. Even if you were to use it right away it is good, time gives it a bolder and richer flavor.
3 tbsp. ground mustard powder
1 tbsp. cracked mustard seed
1 tsp. salt (kosher or sea salt)
2 tsp. sugar
1/4 tsp. maple syrup
1/2 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. garlic
1/4 tsp. tapioca starch
1/4 cup water
1/2 cup rice vinegar Read more...(523 words, 19 images, estimated 2:06 mins reading time)
fridgescum (fridge-scum): the gooey mess on the shelf in the refrigerator that holds the condiments.
It might be mayo, ketchup, mustard…. could be cocktail sauce, horseradish, sweet and sour sauce, a mix of all six? No matter what its base components are, the result is fridgescum. Somehow, a little bit of salsa, chutney, or whatever might be sitting on that one shelf in the door gets loose, or not capped properly, and that’s where the fridgescum starts. Some other little bottles or jars with loose lids find their way to the same shelf, and before you know it, you got a slimy mess of goo that can only be cleaned with something chemically and lemon-scented. No matter how careful you might be to prevent fridgescum from growing, somehow, it will find a way to grow, usually with the help of other household member who are not quite as careful or coordinated as those cleaning the fridge or putting up the groceries. Just check back occasionally to make sure the lids are secure, and this can be avoided. Get everything from applesauce to salsa in order, and toss out anything that is expired. This will slow the growth of fridgescum. This is also a good way to prevent food poisoning, just to be sure. Read more...(228 words, 1 image, estimated 55 secs reading time)