Crunchy Hot Mustard

By Mark Bittman

Published July 30, 2002

Total Time
10 minutes
Rating
(0)
Comments
Read comments

Featured in: THE MINIMALIST; Turning Up the Sizzle

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About ¼ cup

  • 2 tablespoons brown or yellow mustard seeds

  • 1 tablespoon ground mustard

  • 1 tablespoon sugar

Ingredient Substitution Guide
Nutritional analysis per serving

36 grams carbs; 289 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 5 grams fiber; 5 milligrams sodium; 10 grams protein; 28 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Toast mustard seeds in a dry skillet over medium heat. Shake pan occasionally until they begin to pop. Put them in a small bowl, and add ground mustard and sugar.

  2. Step 2

    Stir in enough water to make a thin paste. Let sit at room temperature for at least 10 minutes or until ready to serve. Drizzle sparingly over steak.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.