Mustards -

[Kitchen Witch]

Yellow, brown (Dijon) or Oriental recipes please!

[Kitchen Witch]

Mustard Seed-Crusted Salmon With Mustard Cream Sauce


1/2 cup white wine
1/4 cup shallots, chopped
3 tablespoons yellow mustard seeds
3/4 cup whipping cream
5 tablespoons Dijon mustard
1 tablespoon fresh tarragon
24 ounces salmon fillets
2 tablespoons butter



1. Boil wine, shallots and 1T mustard seeds until all is reduced to 1/2 c quantity, about 2 minutes.
2. Whisk in cream, 2 1/2 T mustard and tarragon and boil until thickend, about 3 minutes.
3. Add salt and pepper and remove from heat. Cover.
4. Brush salmon with remaining mustard on both sides.
5. Sprinkle remaining mustard seeds and salt and pepper on both sides of salmon.
6. Melt butter in a non-stick skillet over medium-high heat.
7. Add slamon and cook just until opaque in the center, about 4 minutes per side.
8. Transfer to platter.
9. Spoon sauce over fish.

[Kitchen Witch]

Mustard and Mustard Chicken Thighs


4 chicken thighs
2 tablespoons Dijon mustard
2 tablespoons grainy French mustard
1 teaspoon marjoram
1 tablespoon vinegar (cider, white or your preference)
1 garlic clove, chopped



1. Preheat oven to 375.
2. Mix together both mustards and the vinegar.
3. Add the marjoram and garlic, and blend thoroughly.
4. Put chicken thighs into baking dish, cover with sauce.
5. Bake at 375 for 45 minutes (watch and cover with foil, if necessary).

[Kitchen Witch]

Hot Mustard

1 cup mustard powder
1/2 cup vinegar
2/3 cup sugar
1/2 cup water
1 pinch salt


1. Combine all the ingredients in a saucepan.
2. Bring to a boil, reduce heat& simmer 10 minutes.
3. Place in sterilized jar& refrigerate.

[Kitchen Witch]

Pub Mustard


2 cups dry mustard
1 cup brown sugar, firmly packed
2 teaspoons salt
1/2 teaspoon turmeric
12 ounces strong ale, flat



1. Combine mustard, brown sugar, salt and turmeric in blender or food processor and mix well.
2. With the machine running, add beer in a slow, steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down the sides of the work bowl.
3. Transfer to jars with tight-fitting lids.
4. Store in cool, dark place.

[Kitchen Witch]

Mustard Butter

1/2 cup butter, softened
2 tablespoons Dijon mustard
1/2-1 teaspoon caraway seeds



1. Mix everything together until fluffy.
2. Serve.