Tangy Sweet Mustard

This entry was posted in Foods by Cleave on

Recipes_From_The_FridgeThis 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

Take all of the dry ingredients and blend them together. I have my own ceramic steel bowl that I do all my sauces in, so I just mix them all together with a small whisk in that. You could also mix together in a bowl and then add later, but I prefer to keep it all in one place. There is less of a mess to clean up afterwards. Who likes to constantly clean anyway?

Now it is time to make the magic happen. We do this with the liquid and semi liquid ingredients together. Can you really call honey a liquid? Would you call your honey a liquid? Probably not, it is something that is syrupy sweet and deserves all the love you can give it. In return it will give its love back to you with better health and contentment.

Take all the ingredients, minus the comedy, and put them over a low flame in a preferably ceramic coated pan. You will heat the ingredients while slowly stirring it for 3 to 5 minutes over a very low heat or flame. I say 3 to 5 because you might like your mustard to be more fluid than others. Once the heating is done you will transfer it to a glass container and let it sit for a few ours to cool.

Some have asked why heat this at all. The answer is simple, heating the ingredients allows them to blend together for a bolder and richer flavor that you just can not get with just mixing it together. If you don’t believe me, try making this without heat and you will see the difference.

So, I would say that the whole process from getting your ingredients together, mixing and heating them is about 15 minutes worth of work. You can use it before it cools but letting it set will allow the flavors to mix evenly and thoroughly. So 3 hours and 15 minutes for the full effect. If your in a hurry, 15 to 20 minutes, but better if you wait.