I was looking through my spice annex--the cupboard where I put the spices I don't use as often, and the overly large containers of spices, and the backup spices--and I realized I've barely made a dent in the pound of powdered dry mustard I bought for a few dollars just about a year ago. I originally bought it to make gingerbread cookies, but one can really only make so many cookies, so I decided to figure out what else you can use this stuff in.
Ok, so you can make mustard... and apparently, it works as a thickening and binding agent... gee, great; if you want to make mustard cake or mustard pudding, you've got it. And, if you're making a sauce that might use prepared mustard, you can probably use dry mustard in that. But I really had to dig to find recipes besides those mustard or mustard sauce. Here's a rough list of my findings!
Uses for powdered dry mustard
- you can make mustard out of it
- you can make mustard sauces out of it (like this one with dill and capers)
- you can make chinese-style mustards and mustard sauces (like this one with sugar or this one with garlic)
- you can make mustard mayo
- cranberry mustard!
- cranberry madeira sauce
- pineapple BBQ sauce, homemade ketchup
- in a jerk rub (is there a less obscene way to describe this?) or in a breading (this sounds good)
- tempura batter (I've made this recipe, and it works great)
- chile glaze (also uses tamarind!)
- japanese-style potato salad with daikon and cucumber
- collard greens slaw
- cumin quick bread (the only baking recipe I found?
OH and the award for most hilariously gross dry mustard recipe goes to ... mustard aspic.
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