| Cajun | Hot Mustard Spice |
| Cajun, Hot | Information About |
| Creole Sauce | Southwest Chile |
| Dijon | Spicy |
| German-Style | Sweet And Hot |
| Grainy | Tarragon |
Wet or dry seasoning rubs add flavor
and depth to meats. To make a rub: Combine all ingredients in a bowl, mix until
well blended. Rubs are best kept in a closed container, refrigerated, until
ready for use. Rub into meat just before cooking or up to several hours in
advance.
2½ tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1½ teaspoons dried sweet basil
1 teaspoon ground bay leaves
¾ teaspoon ground coriander
¾ teaspoon ground savory
¾ teaspoon dried thyme
¾ teaspoon black pepper
¾ teaspoon white pepper
¼ teaspoon ground cumin
Salt to taste
¼ cup brown sugar
2 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon lemon pepper
In the top half of a double boiler set over simmering water, combine all the ingredients. Cook for about 20 minutes, stirring every 5 minutes or so, until the sugar begins to melt and mixture thickens. Remove from the heat and let the mixture cool. Pass the mixture through a sifter.
1 tablespoon brown sugar
2 teaspoons allspice
2 teaspoons onion powder
½ teaspoon thyme
1 teaspoon salt
½ teaspoon nutmeg
Mix thoroughly and use on pork.
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon cayenne pepper
4 tablespoons paprika
½ cup sugar
¼ cup garlic salt
¼ cup onion salt
¼ cup celery salt
¼ cup seasoned salt
¼ cup pepper
¼ cup paprika
¼ cup chili seasoning
1 teaspoon dry mustard
¼ teaspoon oregano or cumin
¼ teaspoon ginger
¼ teaspoon cloves
4 tablespoons salt
3 tablespoons light brown sugar
1 tablespoon onion salt
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon lemon pepper
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 tablespoon dried marjoram
1 tablespoon sage
1 tablespoon cornstarch
In the top of a double boiler, combine all the ingredients except the cornstarch. Heat over simmering water until the ingredients are warm to the touch. Stir continuously during heating. Transfer to a bowl and cool to room temperature. Break the crust and rub the mixture between your fingers so that it returns to granular form. Add the cornstarch and stir. Use immediately or store in a tightly-covered glass container.
4 tablespoons cumin
4 tablespoons thyme
4 tablespoons garlic powder
4 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons salt
2 tablespoons curry powder
1 tablespoon onion powder
This rub is pretty strong and is not
recommended for thin cuts of meat like ribs.
Use it on heavier cuts such as beef round, prime rib, pork shoulders, or a whole
pig.
2 cups white sugar
¼ cup paprika
2 teaspoons chili powder
½ teaspoon ground cayenne powder
½ cup salt
2 teaspoons black pepper
1 teaspoon garlic powder
Combine all ingredients and use as a rub for any barbecued meat.
1 tablespoon ground cinnamon
1 tablespoon paprika
1 tablespoon ground coriander
1 tablespoon sugar
2 teaspoons cayenne pepper
1 tablespoon salt
2 tablespoons paprika
2 teaspoons ground red pepper
2 tablespoons light brown sugar
1 teaspoon dry mustard
2 tablespoons salt
4 tablespoons salt
½ tablespoon white pepper
1 tablespoon celery salt
3 tablespoons paprika
2 tablespoons black pepper
½ tablespoon garlic powder
2 tablespoons chili powder
½ tablespoon dried lemon peel
1 tablespoon cayenne pepper
1 tablespoon dry mustard
2 tablespoons paprika
1 teaspoon black pepper
2 teaspoons cayenne
2 teaspoons dry mustard
1 tablespoon brown sugar
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
¼ cup chili powder
1 teaspoon onion powder
1 tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon white pepper
1 teaspoon oregano
2 teaspoons celery salt
1 teaspoon dried parsley
1 teaspoon New Mexico ground chile
2 teaspoons Hungarian hot paprika
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon curry powder
½ teaspoon allspice
Burning Spear Rub (For Chicken)
1 tablespoon dried minced onion
1 tablespoon onion powder
2 teaspoons dried thyme
½ teaspoon salt
1 teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon coarsely-ground black pepper
¾ to 1 teaspoon cayenne pepper
¼ cup snipped chives
½ cup finely-chopped onion
4 tablespoons lime juice
2 to 3 teaspoons hot pepper sauce
In a blender or food processor, combine the dried onion, onion powder, thyme, salt, nutmeg, cinnamon, sugar, black pepper, cayenne, chives, chopped onion, lime juice and pepper sauce. Blend to a thick paste. (If using skinless chicken, add the oil to the paste.). Rub the paste over the chicken, cover and refrigerate overnight.
1 tablespoon Hungarian paprika
1 tablespoon seasoned salt
1 teaspoon black pepper
1 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon dry mustard
¼ teaspoon celery salt
¼ teaspoon chili powder
¼ teaspoon cumin
1 teaspoon bacon drippings
1 garlic clove, crushed
½ teaspoon tomato paste
2 teaspoons chili powder
¼ teaspoon cayenne pepper
Combine all ingredients in a bowl. Mash until smooth.
1 tablespoon dried onion flakes
1 tablespoon onion powder
2 teaspoons thyme
2 teaspoons salt
1 teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
2 teaspoons sugar
1 teaspoon coarsely-ground black pepper
1 teaspoon cayenne pepper
2 teaspoons chopped chives or green onion
2 teaspoons salt
2 teaspoons sugar
2 teaspoons brown sugar
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
¼ cup paprika
1 cup white sugar
1 cup brown sugar
¼ cup paprika
2 teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon salt
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
¼ cup prepared horseradish, well drained
1 teaspoon Hungarian hot paprika
2 teaspoons soy sauce
2 teaspoons honey
Combine all ingredients in a bowl. Mash until smooth. Use on poultry and pork.
6 garlic cloves, crushed
1 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon lemon juice
Combine all ingredients in a bowl. Mash until smooth. Use on poultry and pork.
¼ cup Dijon mustard
2 teaspoons olive oil
¼ cup finely-slivered fresh basil
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 garlic clove, crushed
10 allspice berries, crushed
½ teaspoon finely-chopped rosemary
2 teaspoons olive oil
Combine all ingredients in a bowl. Mix until smooth. Use for beef, poultry, pork, and lamb.
1 garlic clove, crushed
1 teaspoon mustard seeds
½ teaspoon finely-slivered lime peel
2 teaspoons lime juice
2 teaspoons sesame oil
Combine all ingredients in a bowl. Mash until smooth. Use for beef, poultry, pork, and fish.
4 tablespoons dried rosemary
4 tablespoons dried thyme
2 tablespoons ground white pepper
5 crushed bay leaves
3 tablespoons ground allspice
8 crushed juniper berries
2 tablespoons salt
3 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons ground allspice
3 tablespoons paprika
2 tablespoons ground ginger
1 tablespoon cayenne pepper
2 tablespoons salt
2 tablespoons black pepper
4 tablespoons ground cumin
4 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon cinnamon
1 tablespoon brown sugar
2 tablespoons salt
1 tablespoon red pepper flakes
2 tablespoons black pepper
Zest of 2 lemons
¼ cup thinly-sliced garlic cloves
¼ cup fresh rosemary leaves
¼ cup fresh sage leaves
¼ cup coarsely-ground black pepper
2 tablespoons salt
4 tablespoons Five Spice powder
4 tablespoons onion powder
2 tablespoons ground cloves
2 teaspoons garlic powder
2 tablespoons salt
2 tablespoons sugar
2 teaspoons ground white pepper
2 teaspoons ground coriander
½ cup brown sugar
2 tablespoons salt
¼ cup cracked peppercorns
¼ cup paprika
1 teaspoon dry mustard
1 tablespoon onion powder
2 tablespoons garlic powder
2 teaspoons cayenne pepper
1 tablespoon sweet Hungarian paprika
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon onion powder
½ teaspoon dry mustard
¼ teaspoon celery salt
¼ teaspoon chili powder
¼ teaspoon dry cumin
4 tablespoons black peppercorns
4 tablespoons white peppercorns
4 tablespoons pink peppercorns
4 tablespoons green peppercorns
2 tablespoons mustard seeds
3 teaspoons garlic powder
2 teaspoons salt
1 teaspoon onion powder
Coarsely grind peppercorns and mustard seed, combine with remaining ingredients.
¼ cup dark brown sugar
2 tablespoons salt
¼ cup black peppercorns, crushed
¼ cup paprika
1 tablespoon dry mustard
1 tablespoon onion powder
2 tablespoons garlic powder
2 teaspoons cayenne pepper
1 garlic clove, crushed
1 teaspoon seasoned pepper
1 teaspoon ground dried mild chilies
¼ teaspoon cayenne pepper
1 teaspoon seasoned salt
Combine all ingredients in a bowl. Mash until smooth.
2 teaspoons brown sugar
2 teaspoons coarsely-ground black pepper
2 teaspoons paprika
1 teaspoon chili powder
1½ teaspoons ground white pepper
1½ teaspoons cayenne pepper
1½ teaspoons salt
1 teaspoon garlic powder
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons paprika
3 tablespoons sugar
1½ tablespoons lemon pepper
1 tablespoon cayenne pepper
1½ teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon cumin
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon cayenne
This rub will give chicken or fish an authentic Bombay flavor.
1½ tablespoons black pepper
1½ tablespoons dark brown sugar
1 tablespoon sweet paprika
½ tablespoon Hungarian hot paprika
½ teaspoon ground cayenne pepper
1 tablespoon cumin
1 tablespoon thyme
1 teaspoon salt
1½ teaspoons black pepper
Pinch cayenne pepper
1 teaspoon garlic powder
6 tablespoons lemon pepper
2 tablespoons ground thyme
2 tablespoons paprika
2 teaspoons granulated garlic
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ cup paprika
¼ cup ground sweet red pepper
¼ cup ground black pepper
¼ cup sugar
¼ cup brown sugar, packed
1 tablespoon garlic powder
1 tablespoon ground white pepper
1 tablespoon cayenne pepper
Combine all the ingredients in a covered bowl and mix well. Use about 2 tablespoons of rub for each side of a rib slab. Rub the slab generously with white vinegar before adding rub.
¼ cup coarse salt
¼ cup coarse black pepper
2 tablespoons garlic powder
1 tablespoon cumin
1 tablespoon cayenne
Mix the ingredients thoroughly in a plastic bowl or re-useable food bag. Sprinkle on meat evenly on both sides, shake off excess rub.
2 cups Creole mustard
1 cup minced onion
½ cup Cajun seasoning
¼ cup minced garlic
3 tablespoons hot pepper sauce
Spices
¾ cup dried thyme
¾ cup paprika
¼ cup black pepper
¼ cup garlic powder
¼ cup onion powder
¼ cup ground cayenne pepper
¼ cup white pepper
¼ cup salt
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
½ cup Kosher salt
4 tablespoons black pepper
2 tablespoons white pepper
1½ teaspoons cayenne pepper
2 tablespoons granulated onion
1½ teaspoons ground cumin
4 tablespoons granulated garlic
2 tablespoons Hungarian hot paprika
1 tablespoon ground bay leaves
2½ teaspoons celery salt
1½ teaspoons dry mustard
1½ teaspoons black pepper
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon ground mace
¼ teaspoon ground cardamom
Combine all ingredients; store in an airtight container. Use with seafood or chicken.
2 cinnamon sticks
3 bay leaves
1 tablespoon cumin seeds
1 tablespoon coriander seeds
½ tablespoon green or black cardamom seeds
½ tablespoon black peppercorns
½ teaspoon cloves
½ teaspoon ground mace
Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2 to 3 minutes put in the whole spices. Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Cool, then grind and blend with the mace.
* To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace, and a few cloves.
* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds, and chilies.
* For a milder Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and a little grated nutmeg.
* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chilies, and ground turmeric. Double the amount of coriander seeds.
2 tablespoons salt
1 teaspoon black pepper
1 teaspoon lemon pepper
1½ teaspoons cayenne pepper
1 teaspoon dry mustard
1 teaspoon brown sugar
½ teaspoon garlic powder
1 pinch cinnamon
In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
3 tablespoons cayenne pepper
4½ teaspoons black pepper
4½ teaspoons salt
6 teaspoons dried oregano
6 teaspoons dried thyme
6 teaspoons fennel
6 teaspoons cumin
6 teaspoons ground cardamom
6 teaspoons garlic powder
6 teaspoons chili powder
6 teaspoons dried coriander
Mix well in blender or spice grinder.
½ cup chili powder
¼ cup hickory-flavored salt
3 teaspoons onion powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon garlic
1 teaspoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon dry mustard
½ teaspoon lemon zest
1 teaspoon salt
3 teaspoons black pepper
3 teaspoons red pepper
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons dried basil
2 teaspoons dried thyme
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon oregano
1 tablespoon thyme
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 7-ounce can Chipotle chilies in adobo
2 tablespoons corn oil
3 large garlic cloves
2 teaspoons ground coriander
1 teaspoon thyme
1 teaspoon black pepper
In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.
4 green onions
1 garlic clove
1 hot pepper, Jalapeño or Habanero, seeded
1 tablespoon ground allspice
1 teaspoon dried thyme
½ teaspoon ground nutmeg
½ teaspoon cayenne
2 tablespoons fresh lime juice
Combine all ingredients in blender; pulse to puree mixture. Store in covered glass container in refrigerator. To use, rub 2 teaspoons or more seasoning over surface of meat. Let stand at least 1 hour before cooking.
4 dried hot chilies
3 dried Ancho peppers
4 teaspoons cumin seed
1 teaspoon garlic powder
1 teaspoon coriander
1 teaspoon oregano
½ teaspoon ground cloves
60 black, red and green peppercorns
4 teaspoon anise seed or
1 star anise
2 teaspoons fennel seed
12 whole cloves
4 1-inch long sticks cinnamon
Put ingredients in a spice grinder and grind to fine powder.
6 tablespoons paprika
2 tablespoons turmeric
1 tablespoon dried chili pepper
1 teaspoon dried cumin
1 teaspoon dried oregano
½ teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground cloves
6 dried red chilies
5 garlic cloves
3 medium shallots
1½ teaspoons coriander seeds
½ teaspoon mace
¼ teaspoon fennel seeds
6 peppercorns, whole
1 teaspoon galangal or ginger
1 Lemongrass stalk, chopped
Preheat the broiler. Cut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Remove the seeds and discard. Put the garlic and shallots on a flat baking sheet and broil for 5 minutes. Allow the garlic and shallots to cool, then peel and set aside. In a dry skillet, toast the coriander seeds, mace, fennel seeds and peppercorns over low heat for 5 minutes. Set aside. In the same skillet, toast the galangal, Lemongrass and chile peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor and blend until a thick paste has formed. Add drops of cold water if the mixture is too thick. Store in a tightly-covered container in the refrigerator.
3 teaspoons paprika
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon garlic
½ teaspoon cayenne pepper
2 teaspoons mace blades
1 teaspoon allspice berries
1 teaspoon whole cloves
2 3-inch cinnamon sticks, broken into small pieces
12 black peppercorns
1 dried bay leaf, crumbled
1 teaspoon sage
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon savory
1 teaspoon rosemary
2 teaspoons coarse black pepper
1 teaspoon chicken bouillon
1 teaspoon onion salt
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon marjoram
1 teaspoon dried parsley
1 teaspoon paprika
½ teaspoon curry powder
¼ cup salt
¼ cup salt
¼ teaspoon red pepper flakes
1 tablespoon black pepper
1 teaspoon paprika
1 teaspoon dry minced garlic
1 teaspoon dry minced onion
¼ teaspoon caraway seeds
5 small dried red chilies with seeds,
broken into small pieces or
1 teaspoon cayenne pepper
1 teaspoon whole black peppercorns or
1 teaspoon ground black pepper
1 tablespoon whole coriander seeds or
1 teaspoon ground coriander
1 teaspoon whole caraway seeds or
1 teaspoon ground caraway
½ lemon zest, minced
2-inch piece ginger root, peeled and minced
8 cloves garlic, peeled and minced
4 shallots, peeled and minced
1 teaspoon anchovy paste
6 sprigs chopped coriander
1 teaspoon salt
3 tablespoons vegetable oil
Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cover tightly and refrigerate until needed.
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
6 tablespoons salt
3 tablespoons black pepper
2 tablespoons garlic powder
1 tablespoon paprika
2 tablespoons dry mustard
2 tablespoons ground bay leaves
Mustards
White or yellow, brown and black seeds come from the mustard plant, according to the species. Most commonly found is the creamy yellow mustard which is the least pungent. Brown mustard is stronger in flavor, while black mustard seed is the most powerful of all.
Whole mustard seeds have a nutty bite to them and can be used to add a bit of attitude to salad dressings and hot sauces. They are especially good when served with fish, chicken and pork and are also delicious added to Cole slaw, potato salad, pickles and chutneys. Use mustard seeds (especially the two hotter varieties) with moderation to begin with, increasing the amount as you become more familiar with the distinct flavors.
Dry mustard can be used as it is in cooking, or it may be mixed to a paste with a little cold or warm water. Once mixed it should be left at least 10 minutes to allow time for the flavors to develop. It is only when the powder is mixed with a liquid that the essential oils are released, giving mustard its pungency and sensation of heat. Home-made mustard loses its pungency after a few hours. Jars of prepared mustard, once opened, need to be used within a few weeks as the flavor will deteriorate.
½ cup brown mustard seed
¼ cup yellow mustard seed
¾ cup red wine vinegar
¾ cup beer
2 teaspoons red pepper flakes
3 cloves garlic, chopped
1 tablespoon cumin powder
1 teaspoon Tabasco® sauce
In non-aluminum pot or jar, combine mustard seeds, vinegar, beer, pepper, and garlic. Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in equal proportions, in order to maintain enough liquid to cover seeds.
Puree mixture with cumin and Tabasco in food processor. Process until mixture becomes creamy and flecked with seed, about 3 to 4 minutes. Add additional vinegar as necessary to create a creamy mustard.
¼ cup yellow mustard seed
2 tablespoons black or brown mustard seed
¼ cup dry mustard
½ cup water
1½ cups cider vinegar
1 small onion, chopped
2 tablespoons brown sugar
1 teaspoon salt
2 garlic gloves, minced
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon dried tarragon leaves
¼ teaspoon turmeric
In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10 to 15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
Process the seeds and mixture in a blender or food processor until pureed. The mixture will thicken considerably upon standing. If it gets too thick after a few days, stir in additional vinegar.
Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
1 medium onion, chopped
1 clove garlic, minced
1 cup dry white wine
½ cup dry mustard
1½ teaspoons olive or vegetable oil
1 tablespoon honey
1 teaspoon salt
2 or 3 drops Tabasco® sauce
Combine onion garlic and wine in a saucepan and bring to a boil. Simmer 5 minutes. Remove from heat and cool. Strain into dry mustard. Add oil, honey, salt, and Tabasco. Cook over low heat until smooth and thick.
3 teaspoons Dijon mustard
3 teaspoons flour
3 teaspoons mustard powder
1 teaspoon grated horseradish
½ teaspoon white pepper
1 teaspoon sugar
¼ teaspoon salt
5 ounces hot water
Combine all ingredients except water in saucepan and mix well. Add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed in the refrigerator.
¼ cup dry mustard
½ teaspoon crushed tarragon
¼ cup white wine vinegar
¼ cup dry white wine
¼ teaspoon ground turmeric
1 teaspoon sugar
¼ teaspoon ground cloves
½ teaspoon salt
2 ounces dry mustard
1 tablespoon dried red pepper flakes
1 tablespoon cornstarch
1 teaspoon ground cumin
3 tablespoons white-wine vinegar
1 teaspoon dried thyme
1 tablespoon honey
1 teaspoon coarse black pepper
2 teaspoons finely-chopped garlic
1 teaspoon paprika
In a bowl, combine the dry mustard and cornstarch. Gradually stir in ¼ cup cold water and let stand 15 minutes. Stir in remaining ingredients; mix thoroughly.
2 cups dry white wine
1 cup onion, chopped
2 cloves garlic, minced
4 ounces dry mustard
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons salt
4 drops Tabasco® sauce
Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors.
¼ cup mustard seeds
2 teaspoons dry mustard
¼ cup water
¼ cup dry white wine
¼ cup white wine vinegar
½ teaspoon salt
¼ cup light corn syrup
Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed.
1 cup white vinegar
4 tablespoons dry mustard
1 cup sugar
Pinch of salt
2 eggs, beaten
1 teaspoon cornstarch
Combine vinegar and mustard and let sit, unrefrigerated, overnight. In a sauce pan over medium heat, add sugar, salt, cornstarch, and eggs. Cook until mixture coats a spoon.
1 cup mayonnaise
¼ cup Creole-style mustard or
¼ cup Dijon mustard
1 tablespoon prepared yellow mustard
1 tablespoon prepared horseradish
½ teaspoon cider vinegar
Dash Worcestershire Sauce
1 teaspoon red wine vinegar
½ teaspoon ground cayenne pepper
½ teaspoon salt
1 tablespoon crushed garlic
1 teaspoon finely-chopped celery
1 teaspoon finely-chopped onion
Copyright, 1997 - 2004, Cape Cod Barbecue