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Mustard

Discover Pinterest’s 10 best ideas and inspiration for Mustard. Get inspired and try out new things.

Wholegrain Mustard - A Water Bath Food Preservation Recipe

Don't buy mustard anymore but instead make and can wholegrain mustard for the best taste. Only natural mustard flavors make up this condiment.

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The BEST Creamy Honey Mustard Chicken

8 · 30 minutes · Tender and juicy chicken breast sauteed in a creamy honey mustard sauce. Easy to make and ready in just 30 minutes.

12 ingredients

Meat
  • 2 Chicken breasts, large
Produce
  • 1 medium head Broccoli
  • 1/2 tsp Chili flakes
  • 1/4 tsp Garlic powder
  • 2 tbsp Parsley, fresh
Canned Goods
  • 2/3 cup Chicken broth
Condiments
  • 2 tbsp Dijon mustard
  • 1 tbsp Honey
Baking & Spices
  • 1 tbsp Gluten free flour
  • 1 Kosher salt and ground pepper
Oils & Vinegars
  • 1 tbsp Olive oil
Dairy
  • 1 cup Milk
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Hard Cider Pretzels with Creamy Honey Mustard.

307 · 55 minutes · Serve these up for game days or as a party appetizer. Easy to make and always a crowd favorite!

17 ingredients

Refrigerated
  • 1 Egg
Condiments
  • 1/4 cup Dijon mustard
  • 5 tbsp Honey
  • 1/3 cup Olive oil based mayo
Baking & Spices
  • 2 1/4 tsp Active dry yeast
  • 4 1/2 cups All-purpose flour
  • 1/4 cup Baking soda
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Chili powder
  • 1 1/2 tsp Kosher salt
  • 1 Kosher salt and black pepper
  • 1/4 tsp Paprika, smoked
  • 1 Pretzel salt or sea salt, coarse
Oils & Vinegars
  • 1 tbsp Apple cider vinegar
Dairy
  • 1/2 cup Butter, salted
Beer, Wine & Liquor
  • 1 bottle Hard cider
Liquids
  • 1/3 cup Water
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Hot Pepper Mustard Recipe

This Hot Pepper Mustard Recipe is a perfect condiment or a delicious spread for dipping! It's a spread that is as thick as custard, sweet as jam, and packed with a ton of flavor with a slight kick of heat!

8 ingredients

Produce
  • 40 Banana peppers, medium large
  • 4 Hot peppers
Condiments
  • 1 qt Mustard, prepared yellow
Baking & Spices
  • 1 1/4 cup All-purpose flour
  • 1 tsp Kosher salt
  • 5 cups White sugar
Oils & Vinegars
  • 1 qt Apple cider vinegar
Liquids
  • 1 1/2 cup Water
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Big St Augustine Style - 2 Pack - $26

St. Augustine Style: Zab's tribute to how traditional Datil Pepper sauces are made where the peppers are grown - St. Augustine, Florida. Sweeter Heat for fuller flavored foods, with the signature Datil Pepper Slow Burn. Great for sandwiches, burritos, stir fry, BBQ & seafood. -Non-GMO, Gluten Free & Vegan -No Preservatives -Handmade by Zab's -10 Fl. Oz. Ingredients: Water, Organic Cane Sugar, White Vinegar, Organic Tomatoes, Organic Pineapple Juice Concentrate, Datil Peppers, Organic Onions, Organic Carrots, Organic Garlic, Apple Cider Vinegar, Sea Salt, Organic Brown Sugar, Garlic Powder, Organic Tomato Paste, Black Pepper, Mustard Seeds, Mustard Powder, Organic Molasses, Spices, Olive Oil, Xanthan Gum

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Oktoberfest Beer Mustard

Once I saw this recipe from Ball Fresh Preserving I just knew I had to make it! We love a good, spicy, grainy mustard, reminiscent of our time spent in Berlin, Germany when my husband and our family was stationed there with the U.S. Air Force. This mustard reminds us so much of bratwurst, knockwurst, or hard salami, cheeses and rye breads served in many Gasthaus's (guest houses with rooms for rent, a bar and restaurant/breakfast room) throughout Germany. It was not unusual to go down to breakfast and see a platter of sliced deli meats, cheeses, soft-boiled eggs, grainy mustard and German brotchen (hard rolls) ready to eat. Ingredients 1-1/2 cups beer (I used Sam Adams beer) 1 cup brown mustard seeds 1 cup water 1/2 cup malt vinegar (I used cider vinegar which is a substitute for malt vinegar) 1/2 cup lightly packed brown sugar (I used slightly more) 1/4 cup dry mustard 1 tbls. onion powder Method COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy. TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes (this took about 20 minutes for me). LADLE hot mustard into hot jars leaving 1/4 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Yield: I got 3 - 8 oz. and 1 - 4 oz. jar Notes: Flavors mellow and get milder as it sits, so let this sit a month or 2 before eating. Enjoy, Mary

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Maple Dijon Mustard Dressing

1 · Simple and quick to make, this vegan maple mustard dressing is perfectly sweet and tangy. Made with all natural ingredients and perfect for meal prep.

5 ingredients

Produce
  • 1 Garlic clove
Condiments
  • 2 tbsp Dijon mustard
  • 1/2 cup Maple syrup
Oils & Vinegars
  • 1/4 cup Apple cider vinegar
  • 1 cup Olive oil, extra virgin
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Homemade Stone-Ground Mustard

30 · Use a mortar and pestle to crush whole mustard seeds to make spicy, delicious Homemade Stone-Ground Mustard for sandwiches, burgers, and vinaigrettes.

6 ingredients

Baking & Spices
  • 6 tbsp Mustard seed, brown
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1/2 tsp Tumeric
Oils & Vinegars
  • 1 1/2 tbsp White wine vinegar
Liquids
  • 1/2 cup Water
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My Favorite Mustard Sauce

I’m not sure where the late Mr. O-P got this recipe for mustard sauce, but what I do know is that it’s my favorite, and soon becomes the favorite of everyone who tries it. This is the mustard sauce that we have been serving with our Easter ham for more than a decade. When we first served it, our friend Stephanie liked it so much, that she wanted her own little bowl on the side. Yep, it’s that good. It’s easy to put together, and keeps 4 to 5 days in the fridge, if it lasts that long. In addition to ham, it goes equally well with corned beef, broiled salmon, and a wide variety of vegetables. Try it on ham sandwiches, or use it as an ingredient in egg salad, ham salad, deviled eggs, potato salad, you name it. I’m guessing that my favorite will soon become your favorite, too! My Favorite Mustard Sauce 2 T. brown mustard seeds 2 t. Worcestershire sauce 1/2 c. good mayonnaise 1/2 c. sour cream (not low-fat) 1/2 c. grainy mustard Toast mustard seeds in a dry 9-inch sauté pan over medium heat until they start to pop. Do not burn! Turn seeds out into a medium mixing bowl. Add the remaining ingredients and whisk to combine. Store in refrigerator. Keeps 4 to 5 days. PRINT RECIPE This post is linked to: Cooking & Crafting with J&J Amaze Me Monday Busy Mondays Merry Monday Over the Moon Make it Pretty Monday Celebrate Your Story Inspire Me Tuesday Reader Tip Tuesday Homestead Wednesday Wow Us Wednesday Wine’d Down Wednesday Full Plate Thursday This post contains affiliate links.

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