Sentence examples for mustard 1 from inspiring English sources

Hot Mustard 1 cup Coleman's dry mustard 1 cup cider vinegar 1 cup sugar 3 eggs, beaten well 1.

Mix together the vinegar, mustard, 1 tablespoon of the garlic yogurt and the olive oil, and combine well.

CRUNCHY HOT MUSTARD Time: 10 minutes, plus 10 minutes' resting 2 tablespoons brown or yellow mustard seeds 1 tablespoon ground mustard 1 tablespoon sugar.

Tartar Sauce 1 cup Hellmann's mayonnaise 4 cornichons, chopped fine 1 medium shallot, chopped fine 1 tablespoon capers, drained 1/4 cup Dijon mustard 1 teaspoon lemon juice.

Put an egg yolk in a food processor with 2 teaspoons Dijon mustard, 1 to 4 peeled garlic cloves, 1 tablespoon lemon juice and 1 teaspoon lemon zest.

SERVES 2 runny honey 1 tbsp grain mustard 1 tbsp cider vinegar 1 tbsp pork tenderloin 200g apple 1 lime zest In a large bowl, mix the honey and mustard with the cider vinegar and a grinding of black pepper.

Mayonnaise 1 teaspoon salt 1 teaspoon dry mustard 1/2 teaspoon sugar 2 egg yolks 2 tablespoons lemon juice 1 cup Wesson oil Pinch of cayenne.

Serves 6-8 1 leg of lamb, weighing about 2.75kg 2 lemons 1-2 largarlicliclovesesliveredred) 1 tbs Dijon mustard 1/2 tsp mustard 1/2 tsp ground ginger salt and freshly ground pepper Peel the lemons, keeping the peel in one long strip.

ROASTED RED PEPPER MAYONNAISE Time: 20 minutes 1 large red pepper 1 egg yolk 1 teaspoon Dijon mustard 1/2 tablespoon white wine vinegar Sea salt 3/4 cup vegetable oil 1/4 cup extra virgin olive oil. 1.

Pork Cheeks (Adapted from Jean-Georges Vongerichten's RECIPE) About 8 tablespoons olive oil Mirepoix (3 carrots, 2 onions, 1 stalk celery, 1/2 head of garlic, all peeled and chopped; 1 tablespoon black peppercorns; 1 bay leaf) 5 pounds pork cheeks, trimmed Salt to taste 1/2 cup Dijon mustard 1/2 cup cornmeal Lentil salad (see recipe). 1. Preheat oven to 375 degrees.

Mint-and-Mustard-Marinated Lamb 1 white onion, chopped Leaves from 1 bunch mint, plus 1/4 cup packed leaves, finely chopped 2 tablespoons dry mustard 1/4 cup extra-virgin olive oil 1 (4-to-5-pound) butterflied leg of lamb, trimmed of all but a thin layer of fat 10 tablespoons butter 4 cloves garlic, minced Salt and freshly ground black pepper.