|The Colman's Mustard Cookbook|
|by Paul Hartley|
This gift/cookery book features 50 searingly hot recipes for lovers of the much loved and iconic mustard from Norwich.
1 - 10 of 424 for mustard dip
Whisk ingredients together ... a dressing or dip for veggies or ... in ham salad sandwiches. If agave syrup is not available, honey may be substituted.
Cook the above ingredients over medium heat until thick. Cool mustard sauce and whip with 8 oz. cream cheese.
Start by mixing the honey and the mustard in a small ... zing, add more mustard. It's up to you. Cooks Note: We added 1 tsp. crushed black mustard seeds!
Mix the mustard, lemon juice, ... Makes 10 servings. Calories...53...Fat...3 g...Carbs...1 g...Protein...5 g... Sodium...79 mg...Fiber...0 g. Points...1.
Mix ingredients together and serve with pretzels. It has a horseradish flavor and heat.
Blend: Refrigerate overnight. Blend: Add mustard mixture. Cook 20 minutes, stirring often. Pour over block of cream cheese. Serve with crackers.
Mix dry mustard and vinegar the ... you need the dip. Refrigerate 24 ... bubbly. Cool. Good served with cubed ham, Muenster cheese, summer sausage, etc.
Mix 4 ounces dry mustard and 1 cup ... Refrigerate. Add 3 cups mayonnaise. Blend and serve. Excellent dip for vegetables or on sandwiches. Keep in refrigerator.
Combine Colman's dry mustard and vinegar. Whisk ... sour cream if too spicy). Keep refrigerated. Serve with crackers, cheese sticks or cubes, bread sticks.
Mix mustard with vinegar and ... you prefer. Usually thickest just before bubbling. This is great with veggies as a veggie dip, sandwiches or pepperoni.
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