Mustard and Sauce Recipes

Mustards, Sauces and Condiments

Mustard, Sauces and Condiments
Barbecue Sauce for Ribs Basil Tomato Pesto
Beaupre' Chili Sauce Polynesian Ginger Veggie Dip
Moxham's Mustard Traditional Cranberry Sauce
Mustard Sauce for Ham Verna's Mustard

Updated Monday, June 27, 2005

Verna's Mustard

4-5 dessert spoons dry mustard
1 cup white sugar
2 eggs, beaten
2/3 cup vinegar

Mix mustard with sugar. Add beaten eggs and vinegar. Boil, stirring constantly until thick.

Moxham's Mustard

1 cup dry mustard
1 cup wine vinegar

Mix in saucepan, cover and let sit overnight. In a blender, combine:

2 eggs
1 cup brown sugar
dash of salt

Add vinegar-mustard mixture and blend for 1 minute. Pour back into saucepan and bring to a boil. Simmer over medium heat, stirring constantly for 5 minutes. Pour into sterilized jars, cool and refrigerate.

Mustard Sauce for Ham

1/2 cup sugar
1 egg, well beaten
1/3 cup vinegar
3 tsp. dry mustard

Boil together until thick.

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Beaupre' Chili Sauce

Alfred Beaupreís wife Linda got this recipe from an older neighbor in 1969.
We got the recipe at Jim and Dianneís 25th. Itís great with beef or sausage,
and is an excellent substitute for salsa as a dip.

4 quarts ripe tomatoes, peeled and chopped
1 Ĺ cups finely chopped white onions
1 cup finely chopped green pepper
1 cup finely chopped sweet red pepper
2 cups sugar
2 tbsp salt
ľ tsp cayenne pepper
1 tbsp mustard seed
3 cups white vinegar

Prepare vegetables, combine them with sugar, salt and cayenne in a large heavy pot. Place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally, about 2 hours. Add the whole spices tied in a quadruple thick bundle of cheesecloth and the vinegar. Cook slowly, stirring occasionally, until very thick. Pour immediately into hot sterilized jars and seal at once. Makes about 5 pints.

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Barbecue Sauce for Ribs

1cup of ketchup
1/32 cu Dijon mustard
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. red wine vinegar
1 tbsp. ground cloves

Thoroughly combine all ingredients. Slather liberally on ribs.

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Traditional Cranberry Sauce

Always make your own. Itís like the difference between garden and canned peas; no comparison.

1 cup sugar
1 cup water
3 cups fresh cranberries
2 tsp grated orange rind (optional

In heavy saucepan, combine sugar and water and bring to a boil. Add the cranberries and return to boil.
Reduce heat and simmer until cranberries pop, about 10 minutes. Stir in rind and let cool. Makes about 2 cups.

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Basil Tomato Pesto

1 cup fresh basil leaves, washed and patted dry
1 ripe tomato, quartered and seeded
2 cloves of garlic
1 cup olive oil
1/4 cup pine nuts
1/4 cup grated Parmesan cheese

In a food processor blender, chop basil, tomato, garlic and pine nuts till minced. Scrape sides of bowl and while machine is running add a slow drizzle of oil until all is incorporated. The mixture should e thick. If the oil is poured in too quickly the mixture will not thicken but will separate. Blend in the Parmesan cheese and serve with your favorite pasta. Can be kept in the fridge for up to one week.

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Polynesian Ginger Dip for Fresh Veggies

A great taste from the Keeley-Jones party

1 cup mayonnaise, chilled
1 cup dairy sour cream
1/4 cup finely chopped onion
1/4 cup finely minced parsley
1/4 cup finely chopped water chestnuts
1-2 tbsp. finely chopped candied ginger
2 cloves garlic, minced
1 tbsp. soya sauce
Dash of salt

Mix first two ingredients, then add the rest. Blend well. Trim top with bits of ginger.

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