2 quarts buttermilk 41/2 ounces salt 6 tablespoons freshly squeezed lemon juice 1/4 cup thyme leaves 1/4 cup Dijon mustard 3 tablespoons ground black pepper For The flour dredge:* 4 cups self-rising flour 2 tablespoons baking powder 2 tablespoons dry mustard
2 teaspoons salt 2 teaspoons paprika 2 teaspoons ground black pepper For The sweetbreads: 2 pounds veal sweetbreads; peeled and cut into 1 1/2-to-2-inch pieces Apple wood chips, for smoking For the sauteed onions: 8 small knob onions (aka spring onions), trimmed to 1 inches, halved lengthwise Olive oil as needed Salt and pepper To serve: Duck fat for flying Chervil Salt *Yields more than needed for plating For the pickled red pearl onions.
minced chives or green onions 1/4 tsp minced garlic 1 tsp dry mustard
or 2 heaping tsp.
com -- calls for cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard
, garlic powder and about two tablespoons of Cheddar cheese mixed with crabmeat and hot sauce.
Depending on your taste, you can season this basic sauce with any combination of white pepper, garlic or onion powder, curry powder, hot sauce, cumin, or dry mustard
RED WINE VINAIGRETTE: Whisk together until well blended 1/3 cup vegetable oil, 2 1/2 tablespoons red wine vinegar, 1 teaspoon dry mustard
OR 3/4 teaspoon Dijon mustard and salt and pepper to taste.
CHEESE SCONES(makes 12) 225g/8oz plain flour12ml/2 1/2tsp baking powder 1/2tsp dry mustard
powder 1/2tsp salt 50g/2oz/4tbsp butter, chilled 75g/3oz Cheddar cheese, grated 150ml/1/4 pint milk 1 egg, beaten Preheat the oven to 230C/450F/Gas Mark 8.
2 cups cranberries, fresh or frozen and thawed, or 1 can (16 oz.
Fry a chopped onion, and add 1 tsp of dry mustard
, 2 tsp of black treacle, 5 fl oz of tomato juice, 2 tbsp of tomato puree, 2 tsp of brown sugar and 10 fl oz of unsalted stock.
Variants such as curry ketchup, used for dips, have been developed, which compete with dry mustard
or Hollandaise sauce mixes which can be used both as dips and in cooking.
frozen spinach, thawed and drained 2/3 cup nonfat yogurt 1 tablespoon lemon juice 1 teaspoon dry mustard
1/4 cup chopped green onion 1 tablespoon chopped fresh
One conversation began in a grocery store in New Jersey when I asked a man I mistook for the manager where the dry mustard
might be found.
In a blender or small food processor, mix together oil, honey, rice vinegar, onion powder, dry mustard
, celery seed and salt until creamy (about 10 to 15 seconds).
1/2 cup ketchup 1 cup barbecue sauce 1/2 cup brown sugar, packed 1/2 teaspoon dry mustard
1 pound ground beef, browned and drained 1 (28-ounce) can pork and beans 4 slices bacon, cooked, drained and chopped
maple sausage 3 cups milk (or milk-substitute) 12 large eggs 1-1/2 teaspoon of dry mustard
3 slices Rudis Gluten Free bread 1-1/2 cups grated cheddar cheese 1 teaspoon salt (optional) Brown sausage and drain, then pulse in food processor to make small pieces.
3 eggs 2 egg yolks 1/2 mirin 3 tablespoons Japanese rice vinegar 3 1/2 ounces granulated sugar 1/2 cup dry mustard
1/1 cup French's [R] yellow mustard 9 1/2 ounces white miso