Grownup Mustard Sauce Recipe

Name: Grownup Mustard Sauce Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: ½ cup Yellow Onion (½ cup onions (finely minced)); 3 tbsp Sweet Peppers (3 tablespoons sweet red pepper (finely minced)); 2 cloves Garlic (2 cloves garlic (crushed)); ½ tsp Dried Rosemary (½ teaspoon whole dried rosemary leaves (crushed in a mortar and pestle)); 1 tsp Celery seed (1 teaspoons celery seeds (not celery salt)); 2 tbsp Vegetable Oil (2 tablespoons vegetable oil); 1 tsp Black Pepper (1 teaspoons finely ground black pepper); 1 tsp Red Pepper Flakes (1 teaspoons hot pepper flakes (or mild hot sauce)); 1 tsp Thyme (1 teaspoons dried thyme leaves); 1 cup Dijon Mustard (1 cup prepared Dijon-style mustard); ¼ cup Lemon Juice (¼ cup lemon juice); ¼ cup Apple Cider Vinegar (¼ cup cider vinegar); ½ cup Dark Brown Sugar (½ cup packed dark brown sugar); 3 tbsp Honey (3 tablespoons honey); 2 tsp Tomato Paste (2 teaspoons tomato paste); 1 tsp Mustard (1 teaspoon powdered mustard); 2 tsp Worcestershire Sauce (2 teaspoons Worcestershire sauce); 1 tsp Chicken Bouillon (1 teaspoon chicken bouillon granules (or 1 cube dissolved in 1 ounce (29.6 ml) of water))

Grownup Mustard Sauce Recipe - Sauces And Condiments (American)

35 minAmerican

Servings16

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Dairy Free
Pescatarian
Egg Free

Ingredients

For 16 servings

Yellow Onion½ cup · ½ cup onions (finely minced)
Sweet Peppers3 tbsp · 3 tablespoons sweet red pepper (finely minced)
Garlic2 cloves · 2 cloves garlic (crushed)
Dried Rosemary½ tsp · ½ teaspoon whole dried rosemary leaves (crushed in a mortar and pestle)
Celery seed1 tsp · 1 teaspoons celery seeds (not celery salt)
Vegetable Oil2 tbsp · 2 tablespoons vegetable oil
Black Pepper1 tsp · 1 teaspoons finely ground black pepper
Red Pepper Flakes1 tsp · 1 teaspoons hot pepper flakes (or mild hot sauce)
Thyme1 tsp · 1 teaspoons dried thyme leaves
Dijon Mustard1 cup · 1 cup prepared Dijon-style mustard
Lemon Juice¼ cup · ¼ cup lemon juice
Apple Cider Vinegar¼ cup · ¼ cup cider vinegar
Dark Brown Sugar½ cup · ½ cup packed dark brown sugar
Honey3 tbsp · 3 tablespoons honey
Tomato Paste2 tsp · 2 teaspoons tomato paste
Mustard1 tsp · 1 teaspoon powdered mustard
Worcestershire Sauce2 tsp · 2 teaspoons Worcestershire sauce
Chicken Bouillon1 tsp · 1 teaspoon chicken bouillon granules (or 1 cube dissolved in 1 ounce (29.6 ml) of water)

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Steps

1Prep. Mince the onions and peppers, and mince or crush the garlic. Crush the rosemary leaves into bits and powder. Lightly crush the celery seeds.
2Fire up. Put the oil into a 1-quart sauce pan, and warm it on medium-low heat. Add the onion and sweet red peppers and sweat them until the onions are limp, 5 to 6 minutes. Add the garlic and cook it for about a minute. Add the celery seed, black pepper, pepper flakes, and thyme. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.
3Finish. Add the remaining ingredients and mix thoroughly. Bring to a low boil for 3 minutes, stirring frequently to keep the sugar from burning or sticking to the bottom. Simmer on low for another 15 minutes.
4Add the dry ingredients except the brown sugar. Cook, stirring, for about 3 minutes in order to develop and extract their flavors.