Hot and Tangy Mustard

Name: Hot and Tangy Mustard
Prep time: 12 min
Cook time: 12 min
Total time: 12 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon cornstarch; 1 large egg; 118 milliliters Colmans dry mustard; 1 teaspoons salt; 59 milliliters sugar; 118 milliliters white wine vinegar

You can never have too many side dish recipes, so give Hot and Tangy Mustard a try. One serving contains 31 calories, 1g of protein, and 1g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 12. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. From preparation to the plate, this recipe takes around 12 minutes. If you have cornstarch, wine vinegar, salt, and a few other ingredients on hand, you can make it.

Instructions

Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.

Ingredients you will need

Mustard Powder

Vinegar

Equipment you will use

Whisk

Bowl

Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of vinegary mustard, whisk in 1/4 cup water, egg, sugar, cornstarch, and salt. Set bowl over simmering water and cook, whisking constantly, until mustard thickens, 2 to 3 minutes.

Ingredients you will need

Corn Starch

Mustard

Sugar

Water

Salt

Egg

Equipment you will use

Whisk

Sauce Pan

Bowl

Remove from heat, whisk for a minute, and then let cool.

Equipment you will use

Whisk

Make ahead: 2 weeks, covered and chilled.

Custom Mustard

Ingredients you will need

Mustard

Your imagination's the limit when it comes to making flavored mustard. All you need are mustard seeds or dry mustard powder, and then the seasonings are up to you.

Ingredients you will need

Mustard Powder

Mustard Seeds

Seasoning

Mustard

Mustard seeds or mustard powder?

Ingredients you will need

Mustard Powder

Mustard Seeds

Either works.

Mustard seeds: Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling; brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking; and black (B. nigra), also used in Indian food; they're interchangeable with the brown. Seeds need to soften in liquid for 1 to 2 days before you make mustard with them.

Ingredients you will need

Mustard Seeds

Mustard

Grains

Seeds

Mustard powder: For silky smooth mustard. It's nothing more than ground mustard seed, and the most common brand is Colman's, a blend of white and brown seeds.

Ingredients you will need

Mustard Powder

Mustard

Seeds

Mix the powder with liquid (like water or beer) and let it sit overnight to fully hydrate and develop flavor. Don't let it sit longer, though, or it will taste harsh.

Ingredients you will need

Water

Beer