Home   |   Food Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.




Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Like most homemade mustards, this one tastes best after resting overnight, which gives the flavors time to mellow. The classic sauce has a refreshing piquancy that makes it work perfectly as either a condiment or a marinade. Slather it on a burger or steak, or spread it on chicken breasts a few hours before grilling.
Total: 15 min plus overnight resting
Makes 1¼ cups


• 1/3 cup yellow mustard seeds
• 1 tablespoon sugar
• 1½ teaspoons salt
• 2 teaspoons turmeric
• 1/4 cup Champagne vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Worcestershire sauce
• Dash of Tabasco
• 1/3 cup water plus 3 tablespoons

In a small skillet, toast the mustard seeds over moderate heat until they begin to pop, 1 minute. Immediately transfer them to a bowl and cover with a lid to stop the pop- ping. Let the seeds cool completely.

2. Transfer the cooled mustard seeds to a spice grinder. Add the sugar and salt and grind to a powder.

3. Return the powder to the skillet. Add the turmeric, vinegar, oil, Worcestershire sauce, Tabasco and 3 tablespoons of the water. Cook the paste over moderate heat, stirring constantly, until it's sizzling, about 5 minutes. Stir in the remaining 1/3 cup of water and transfer to a bowl. Refrigerate the mustard overnight before serving.
—Paul Virant

Make Ahead: The mustard can be refrigerated for up to 2 weeks.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


FoodReference.com Logo



Popular Pages