MUSTARD RECIPES: Mona Brundin’s Hot Pepper Mustard . . . Mushroom Burgers on Pumpernickel . . . English-Style Mustard . . . Hot Mustard . . . Mustard-Herb Vinaigrette

Mona Brundin’s Hot Pepper Mustard

36 hot banana or Hungarian waxed peppers (seeded and ground)

1 quart yellow mustard

1 quart cider vinegar

1 tablespoon salt

6 cups sugar

1½ cups flour

1½ cups water

Mix peppers, mustard, vinegar, salt and sugar. Bring to a boil.

Mix the flour and water. Slowly add flour mixture to peppers and stir. Boil 5 minutes. Put in pint jars and seal. Process in hot water bath for 10 minutes.

Yield: 12 pints.

Mushroom Burgers on Pumpernickel

2 tablespoons butter or olive oil

1 8-ounce container sliced cremini mushrooms (can substitute portabellas or shiitake)

2 tablespoons Dijon or herb-flavored mustard

1 pound ground beef round

½ cup half-and-half or milk

1 tablespoon prepared horseradish

1 teaspoon salt

4 thin slices Cheddar cheese (optional)

4 slices pumpernickel bread

¼ cup chopped flat-leaf parsley

Heat butter in a large skillet until melted over medium-high heat. Add mushrooms; cook, stirring often, until starting to brown, about 4 minutes. Reduce heat to a simmer; stir in mustard. Cook 5 minutes.

Meanwhile, heat a grill pan or broiler. Mix the ground beef, half-and-half, horseradish and salt in a medium bowl; form into 4 burgers to fit the bread slices. Grill or broil on a broiler pan to desired doneness, about 5 minutes per side for medium, placing cheese on top during the last 2 minutes of cooking. Place pumpernickel slices on 4 plates; top with burgers. Top burgers with mushrooms; sprinkle with parsley.

Yield: Serves 4.

Approximate nutritional analysis per serving: 365 calories, 48 percent of calories from fat, 20 grams fat (10 grams saturated), 95 milligrams cholesterol, 19 grams carbohydrates, 28 grams protein, 953 milligrams sodium, 3 grams fiber.

English-Style Mustard

½ cup yellow mustard seed powder

1 teaspoon salt

1 tablespoon flour

Water, wine or beer

Combine the first three ingredients in a small bowl. Whisk in the liquid, a little bit at a time, until the mixture is smooth and creamy. Let sit for at least 30 minutes before using. Store in the refrigerator, covered, until ready to use.

Yield: ½ cup.

Source: “How to Cook Everything” by Mark Bittman.

Hot Mustard

4 ounces Colman’s dry mustard

1 cup flour

½ cup sugar

1 teaspoon salt

1½ cups white vinegar

2 tablespoons vegetable oil

Combine dry ingredients in a blender. Pulse to combine. Add vinegar and vegetable oil. When thoroughly blended, transfer to a clean jar with a tight-fitting lid (one that formerly held store-bought spaghetti sauce is perfect). Stir daily for 7 days before serving. Like all mustards, this one keeps indefinitely in the refrigerator.

Yield: 2½ cups.

Source: “Simple Italian Sandwiches” by Jennifer and Jason Denton.

Mustard-Herb Vinaigrette

8 ounces white wine or cider vinegar

2 ounces Dijon mustard

2 tablespoons chopped parsley

½ teaspoon onion powder

Dash garlic powder

2 teaspoons sugar

2 tablespoons chopped herbs

Salt, as needed

Ground white pepper, as needed

24 ounces vegetable oil

Water to adjust flavor, as needed

Combine vinegar, mustard, parsley, onion powder, garlic powder, sugar, herbs, salt and pepper. Gradually incorporate the oil in a thin stream. Add a little water, as needed, to adjust the flavor. Adjust the seasoning with salt and pepper to taste. Serve immediately or store in refrigerator.

Yield: 1 quart.

Source: The Professional Chef.

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