Mustard & Maple Grilling and Roasting Glaze
Glaze of glory.
2/3 cup + 2 tablespoons maple syrup
1/4 cup Original Whole Seed Mustard
2 tablespoons bourbon
4 teaspoons apple-cider vinegar
Salt and pepper
Pinch of cayenne pepper
- Stir 2/3 cup maple syrup, mustard, bourbon, vinegar, 1/4 teaspoon salt and cayenne pepper in a small pan.
- Bring mixture to a simmer and continue to cook until mixture is reduced to 2/3 cup, about 1 minute.
- Spread a small amount on meat during last few minutes of cooking.
- Transfer remaining glaze in pan to a small bowl and stir in remaining 2. tablespoons maple syrup. Serve this glaze on the side.
Deviled Eggs with Original Whole Seed Mustard
Bite-sized bursts of flavor.
6 large eggs
2 tablespoons of mayonnaise (or more if you like)
1 tablespoon sour cream
1/2 teaspoon white vinegar
2 to 3 teaspoons Original Whole Seed Mustard
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
- Prepare a bowl of ice water (4 cups water and 4 cups ice cubes). Place eggs in saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Pour water from saucepan and gently shake pan back and forth to crack egg shells. Transfer eggs to ice water and cool for 5 minutes.
- Peel eggs and halve lengthwise. Transfer yolks to fine-mesh sieve over medium bowl. Press yolks through sieve into bowl. Stir in remaining ingredients until smooth.
- Arrange whites on serving platter. Divide yolk mixture among whites.
Soy & Mustard Glaze With Salmon
An all purpose, go-to glaze for all fatty fish.
5 teaspoons packed brown sugar
1 tablespoon soy sauce
1 tablespoon mirin (a sweet Japanese rice wine)
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons Original Whole Seed Mustard
1 1/2 teaspoons water
1/2 teaspoon cornstarch
Pinch of red-pepper flakes
- Whisk all ingredients together in a small sauce pan.
- Bring to simmer over medium-high heat and cook until thickened, about 1 minutes.
- Cover to keep warm until ready to use.
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cornstarch
4 center - cut, skin on, salmon fillets, 6 to 8 ounces each
1/2 teaspoon pepper
1 teaspoon vegetable oil
- Adjust oven rack to middle position and heat oven to 300 degrees F. Combine sugar, cornstarch, 1/8 teaspoon pepper in a small bowl. Pat salmon dry with paper towels and sprinkle sugar mixture evenly over flesh side of salmon, rubbing to distribute evenly.
- Heat oil in 10-inch, oven-safe, non-stick skillet over medium high heat until it begins to smoke. Place salmon flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook, skin side down, for 1 minute.
- Off heat, spoon glaze evenly over salmon fillets. Transfer skillet to oven and roast until center is still translucent when checked with tip of paring knife and registers 125 degrees (medium-rare). 7 to 10 minutes.