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Sauce recipes, that have mustard in them.
- Thread starter Chilidude
- Start date
Brain Strain Pepper Head
Banned
- 15 habanero pepper
- 1 mango (- peeled seeded and cut into chunks)
- 1 onion (roughly chopped)
- 3 green onions (roughly chopped)
- 2 cloves garlic (roughly chopped)
- 11/2 cups distilled white vinegar
- 2 lime juice
- 2 tbsps vegetable oil
- 1/4 cup mustard powder (dry)
- 1 tbsp salt
- 1 tsp curry powder
- 1/2 tsp lime zest (grated)
- 14 habanero chiles
- 12 garlic cloves, peeled
- 8 scallions, coarsely chopped
- 1 carrot, sliced 1/4 inch thick
- 3/4 cup cilantro sprigs
- 2 tablespoons thyme leaves
- 3/4 cup distilled white vinegar
- 3/4 cup water
- 1/2 cup yellow mustard
- 1/2 teaspoon ground allspice
- 1 tablespoon kosher salt
Bring a large saucepan of water to a boil. Set a strainer in the saucepan and add the chiles. Blanch for 30 seconds, pressing to submerge the chiles. Transfer the chiles to a plate. Add the garlic, scallions and carrot to the strainer and blanch for 30 seconds; transfer to a blender. Add the cilantro and thyme leaves to the strainer and blanch for 10 seconds; scrape into the blender. Wearing rubber gloves, stem and seed the chiles and transfer them to the blender. Add the vinegar, water, mustard, allspice and salt to the blender and pulse to a chunky but pourable sauce. Carefully remove the lid and transfer the hot sauce to bottles using a funnel. Refrigerate for up to 6 months or adust PH for bottling
A lot of the Carolina BBQ sauces are Mustard based. Here's one I found quickly and you could add what ever pods / powder to you want.
Ingredients
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper
About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.
About the tomato paste. You can substitute ketchup if you wish.
Method
1) Mix the wet ingredients together in a bowl.
2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.
Ingredients
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper
About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.
About the tomato paste. You can substitute ketchup if you wish.
Method
1) Mix the wet ingredients together in a bowl.
2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.