This recipe, Yellow Mustard With A Kick, elevates many preparations with its spicy-hot blend of prepared yellow mustard, mustard powder, vinegar, and seasonings.
Yellow Mustard With A Kick doesn’t mess around. It is pungent and assertive, not the type of condiment you’d want to eat by the spoonful straight from the jar (and if you do, you’re superhuman and not a little scary).
That said, this turns mayonnaise into a fantastic bread spread for a steak sandwich — just enough heat to bring out beefy goodness without overpowering it.
Its uses are many — marinades, salad dressings (both creamy and vinaigrette-style), soups, stews, sauces, pan sauces, and gravies — just to name a few. In fact, it would make a great extra addition to a Ranch Salad Dressing recipe. And, let’s not forget macaroni or potato salad.
For more about mustard, here’s a fun article from mentalfloss.com by Roma Panganiban, 13 Things You Probably Didn’t Know About Mustard.
For example, the article points out:
Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the afterlife, but the Romans were the first to grind the spicy seeds into a spreadable paste and mix them with a flavorful liquid—usually, wine or vinegar.
And, interestingly enough:
As members of Brassica or Sinapis genera, mustard plants are close relatives to a surprising variety of common vegetables, including broccoli, cauliflower, turnips, and cabbage.
Makes sense come to think about it, those veggies do have a ‘mustardy’ component to their flavor profiles, especially in their raw state, and I remember my Mom often added mustard seeds to her cabbage dishes.
While this recipe isn’t excessive in its spiciness, if you like your flavors bold and with ‘personality’, I think you’ll take nicely to Yellow Mustard With A Kick!
Please let me know what you think in the Comments section below — I’d love to hear how you use mustard in your culinary creations.
| Prep Time | 5 minutes |
| Passive Time | 3 hours |
| Servings |
1 (teaspoon) servings
|
- 1/4 cup prepared yellow mustard
- 2 tablespoon dry mustard powder such as, Coleman's
- 1/2 teaspoon onion powder
- 1/8 teaspoon salt
- 1/2 teaspoon red wine vinegar
- 3/4 teaspoon white wine vinegar
- 1 1/2 teaspoons water
Ingredients
|
Rate this recipe!
|
- In a small bowl, thoroughly combine all ingredients.
- Cover, refrigerate, and allow flavors to develop several hours.
- Check the mustard for consistency — if mixture is too thick, add small drops of water until the desired texture is achieved.
- Transfer to a small, screw top jar and store in refrigerator. Keeps several weeks or more, as long as nothing errant makes its way into the jar.
Nutritional facts per serving:
10 calories
0.6g fat
29mg sodium
0.5g carbs
0.1g fiber
0.5g protein
