Tuesday, January 3, 2012

Customized Mustards

Roger always takes his lunch to the job, along with a snack or two to keep his energy level high.  Sometimes there’s a remnant of our dinner the night before that makes a good lunch, but most of the time he has a sandwich. One of the things I do to make his sandwiches more enjoyable, and to decrease the amount of mayonnaise that he otherwise would slather on both pieces of bread, is to create special mustards. 

I admit to being “frugal”, so I start with inexpensive store brand mustards and modify them. Once you start customizing mustards, you’ll see how easy it is to create your own versions, and how limitless the creative possibilities are.  These mustards also make a perfect base for quick, easy and delicious salad dressings and sauces.

Here are some of Roger’s favorites. For all but one of them, no cooking is required. I add salt and pepper to taste.

Sundried Tomato Mustard
1 plastic bottle Dijon mustard
½ cup sundried tomatoes (drain and rinse if packed in oil)
½ tsp red pepper flakes, or more to taste
1 tsp dried minced onions
¼ tsp garlic powder
½ tsp Italian herbs
Combine all the ingredients and refrigerate in a container with a tight lid. For variety I sometimes add chopped fresh parsley, roasted red Bell pepper and/or grated Italian cheese. 

Caramelized Onion Mustard (cooking required)
1 plastic bottle whole grain mustard
2 onions, chopped
1 garlic clove, minced fine
1 tbsp butter
1 pinch sugar
1 tsp fresh thyme
Salt and pepper to taste
Saute the chopped onions, garlic and thyme in the butter over very low heat, adding the pinch of sugar to help them brown, along with the salt and pepper. Once the onions are caramelized, blend in a food processor or a blender.  Refrigerate in a container with a tight lid.

Pear Mustard
1 plastic bottle of spicy brown mustard
½ cup pear preserves
2 tbsp ginger preserves

Raspberry Mustard
1 plastic bottle of Dijon mustard
 cup of seedless raspberry jam
1 tsp red pepper flakes (optional)

Cranberry Mustard
1 plastic bottle of Dijon mustard
½ cup dried cranberries
1 tsp red pepper flakes (optional)

Southwest Mustard
1 plastic bottle of spicy brown mustard
Taco seasoning and/or very well-drained salsa to taste

Asian Mustard
1 plastic bottle of Dijon mustard
¼ cup hoisin sauce or plum sauce
½ tsp soy sauce
½ tsp sesame oil

You could also create delicious versions with apple butter, roasted Bell peppers, pumpkin puree, crushed pineapple, etc. If you have a flavor inspiration, please share! 

1 comment:

  1. omg - these sound sooooo good and I love using mustard in place of mayo - these kick things up a whole lot of notches. I'm going to start incorporating these ideas into my everyday affairs. Thanks for sharing!