Add about 1
teaspoon of mustard to a bowl then slowly beat the broken mayonnaise into the mustard until it becomes emulsified and creamy again (a tip from Julia Child).
Another trick is to repeat the same process, but replace
the teaspoon of mustard with an egg yolk.
You know, make a nice dressing with maybe a tablespoon —
a teaspoon of mustard which will probably be too high histamine for people --
Taking
a teaspoon of mustard seeds seeped in boiling water can help to induce vomiting, and thus ensure that you get rid of the toxic substance before any harm is done.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups of buckwheat flour 1/2 cup of brown rice flour 1/2 cup of almond flour 1/3 cup of manchego cheese (optional) 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1
teaspoon of mustard powder 1/4 teaspoon of salt 1 1/2 cups of full - fat canned coconut milk 1/4 cup of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons of dijon mustard (plus more for serving + smearing) 2 tablespoons of worcestershire sauce 2 cups of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
I added
a teaspoon of mustard seeds to the oil and let them crackle before adding the onion.
Carefully remove lamb from oven and brush 1
teaspoon of mustard on the top of each rack.
Add two teaspoons of fresh lemon juice, one teaspoon of white wine vinegar, half
a teaspoon of mustard powder, half a teaspoon of sea salt, and a quarter of a teaspoon of garlic powder.
In a mixing bowl add in 1 cup of self - rising flour, 1/4 teaspoon of ground cayenne pepper, and 1/4
teaspoon of mustard powder.
Prepare the dressing by mixing 3 tablespoons of oil with 1 tablespoon of vinegar, salt and pepper (may add 1
teaspoon of mustard or cottage cheese for something more creamy).
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1
teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon
mustard 1 garlic clove — minced pinch
of cayenne pepper 1
teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
If you do not have Jezebel sauce, whisk 3 1/2 tablespoons
of apple jelly or pineapple preserves with 1 1/2
teaspoons of prepared horseradish or Dijon or spicy
mustard.
For the vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1 tablespoon Dijon
mustard 1/4
teaspoon cayenne pepper, or to taste Pinch
of dried oregano Salt and pepper to taste
On the jar was the recipe — «An egg, 2 tablespoons lemon juice or vinegar,
teaspoon each
mustard, salt, sugar dash
of pepper.
To make the tartar sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1 tablespoon
of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2 tablespoon
of dijon
mustard, 1/2
teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
I did not have horseradish dijon
mustard on hand so I used dijon, low - fat mayo, with 1
teaspoon of wasabi powder (could have stood to use more).
I you do not want to purchase horseradish
mustard, you can use a mild flavored stone ground
mustard with a
teaspoon of prepared horseradish.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon
mustard 1 tablespoon balsamic vinegar 1
teaspoon lemon juice 1/2
teaspoon freshly ground black pepper 1/8
teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts
of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
Ingredients: 2 small, cooked chicken breast halves (about 1 cup), diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon
Mustard (about 1/4
teaspoon) 1/2
of a small apple, peeled and diced (about 1/3 a cup) 2 small handfuls
of roasted pecan pieces (about 4
teaspoons) 1/2
teaspoon dried tarragon, crushed 6 ice cream cones
sausage, ham, etc)-- 1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4
teaspoon dry
mustard — 1/4
teaspoon garlic powder — 1 tsp salt & 1/2 tsp
of pepper (I am recommending an additional pinch
of salt and pepper for each layer
of hash browns)
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon
mustard juice
of 1/2 a lemon 1/2
teaspoon caraway seeds 1/4
teaspoon salt 1/4
teaspoon fresh ground black pepper zest
of 1/2 lemon plus more salt and pepper to taste
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1
teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon
mustard 1 tablespoon honey 3 - 4 tablespoons chopped fresh dill 1 clove
of garlic, finely minced Juice from 1/2 lemon
1 cup
of whatever wine you're drinking, 1 tablespoon
of mustard, 1
teaspoon of dried thyme, 1 tablespoon
of butter
8 slices
of cubed soft bread (day old works well) about 8 cups 2 cups shredded cheddar cheese 1 pound pork sausage, browned and drained, (or 2 cups
of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4
teaspoon dry
mustard 1 can cream
of mushroom soup 3/4 cup
of milk
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2
teaspoon whole sea salt a pinch
of ground black pepper 1/2
teaspoon yellow
mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2
teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
Blend in the chopped jalapeños, 2 to 3
teaspoons of the jalapeño juice, the
mustard, and the Worcestershire sauce.
1 1/2 cups chopped Swiss chard stems (this was one bunch
of chard at the grocery store) 1/2
teaspoon salt 1 tablespoon
mustard seeds 3/4 cup Champagne vinegar or white wine vinegar 1/4 cup honey
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2
teaspoon flour 3/4
teaspoon salt 3/4
teaspoon dry
mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
In a small bowl, combine 1 cup
of olive oil mayonnaise, 2 tablespoons
of milk, 1
teaspoon of freshly ground tri-colored pepper, 1/2
teaspoon sea salt, 3 tablespoon
of whole grain Dijon
mustard, 1/8
teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
* 1/4 cup Honey * 1/4 cup Apple Cider Vinegar * 1/8 cup Lime Juice or Lemon or pulp free Orange Juice Concentrate * 1/2
teaspoon Lime or lemon Zest or Orange Zest * 1/8 cup diced Yellow Onion or Red Onion * 1/2
teaspoon Dry
Mustard (I used a tablespoon
of prepared Yellow
Mustard) * pinch
of Salt * 1/2 cup Extra Light Olive Oil
2 large beets 1/4 cup
of chopped chives 1 shallot, minced 1 tablespoon
of capers, minced 1 tablespoon
of dijon
mustard 1 tablespoon
of freshly grated horseradish 1
teaspoon of lemon juice 1
teaspoon of extra virgin olive oil 1/4
teaspoon of salt pepper
I used 1 tbsp
of BBQ sauce, 1 tbsp brown sugar and a
teaspoon of yellow
mustard.
2 cups sugar (1/2 cup per pound
of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1
teaspoon ground turmeric 4 tablespoon
mustard seeds 4 tablespoon coriander seeds (if ground, use 1
teaspoon) 1
teaspoon celery seed
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2
teaspoons whole - grain
mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
1/2 a head
of cauliflower 1 — 2
teaspoons turmeric 1/2
teaspoon freshly cracked black pepper sea salt to taste grapeseed or
mustard oil for drizzling
Spicy Lemon Vinaigrette: Whisk well together 1/4 cup fresh lemon juice, 3/4
teaspoon Dijon - style
mustard, a good pinch
of salt, pepper, dried oregano and crushed red pepper.
Or I will make my own vinaigrette using a combination
of 1 tablespoon olive oil, 1
teaspoon balsamic vinegar, 1
teaspoon Dijon
mustard, and a dash
of garlic powder, salt and pepper.
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can
of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch
of parsley, chopped — 1 tablespoon fresh lemon juice — 2
teaspoons Dijon
mustard — 1
teaspoon oregano — salt, pepper — olive oil — serving: salad,
mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
Add one tablespoon chopped cilantro, one
teaspoon of minced serrano chile, one
teaspoon of ground
mustard seed, one tablespoon
of lemon juice, 1/4
teaspoon of salt, and 1/4
teaspoon of olive oil.
1 large egg white 2
teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2
teaspoon cider vinegar 1/4
teaspoon salt 1/4
teaspoon Dijon
mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
Used only a pinch
of mustard as tried last week with a
teaspoon as per the recipe and it over powered everything.
6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays
of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2
teaspoons turmeric 1 1/2
teaspoons celery seed 2 tablespoons
mustard seed 3 cups white vinegar
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy
mustard sauce - 1/4 cup cup
of yellow
mustard - 1/4 cup
of grainy dijon
mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
To make the mayo, place 2 medium egg yolks (I always wash the eggshell before cracking a raw egg), 3/4
teaspoon water, 1/2
teaspoon dijon
mustard and a pinch
of salt in a mixing bowl.
Place the potatoes on a rimmed baking sheet and toss with the cumin seeds, fennel seeds, yellow
mustard seeds, nigella seeds, ground turmeric, the zest and juice
of 2 limes, garlic and 2
teaspoons of the salt.
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2
teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4
teaspoon salt Dash
of white pepper 1/2
teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2
teaspoon mustard seeds 1
teaspoon fennel seeds
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1
teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric powder Salt to taste
2 tablespoons vegetable or olive oil 1
teaspoon mustard seeds 1
teaspoon cumin seeds 1/2
teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2
teaspoon salt 1/4 cup cilantro or mint leaves for garnish
2 8 - ounce packages
of tempeh1 1/2 cup vegan mayonnaise2 1-1/2 tablespoons yellow
mustard 2
teaspoons turmeric 1/2
teaspoon salt 3 cloves garlic, pressed 3/4 cup nutritional yeast3 3 stalks celery, diced 3 carrots, grated 1/2 bunch cilantro, chopped 2 scallions, chopped 2 pickles, chopped