The Devil's Mustard
Makes about 1/2 to 3/4 cup
I came up with this mustard by accident. When I was first testing recipes, I experimented by mixing mild mustard flour and hot mustard flour with a variety of liquids, just to see what would result. I thought I was being frivolous when I mixed some hot mustard flour with nothing but Tabasco Sauce, but I actually liked the combination a great deal. This mixture can be used right away, as part of a sausage and mustard buffet, perhaps, or with any grilled poultry or meat. But be assured, it is hot.
- 3 ounces mustard flour, hot
- 1/8 cup very cold water
- 1/8 cup Tabasco Sauce
- 2 cloves garlic, pressed
- 1 teaspoon salt
Mix the mustard flour and water to make and paste and let sit for twenty minutes. Add the Tabasco Sauce and salt.
Copyright 1996 by Michele Anna Jordan, author of the Good Cook's Book of Mustard. All Rights Reserved. Reprinted with permission.
The Good Cook's Online Guide to Mustard,
by Michele Anna Jordan
- The History of a Condiment
- Mustard in the Kitchen
- Mustard and Health
- Mustard Tasting
- My Favorite Mustards
- What Is Mustard?
- About Michele Anna Jordan
Mustard Recipes:
- Coarse Grain Mustard with Beer
- The Devil's Mustard
- Honey-Ginger Mustard
- Mustard Butter
- French Sausage Loaf
- Carrot Fritters
Michele Anna Jordan's books, including The Good Cook's Series (on Mustard, Tomatoes and Oil & Vinegar) are available at bookstores nationwide, or they may be ordered from Katz and Company at 800-455-2305; fax 707-254-1846.
This Archived Page created between 1994 and 2001. Modified August 2007
