I am looking for a recipe.
November 30, 2007 11:13am CST
It is an old recipe that my great grandmother use to make and then can. It is called "Hell's Butter"...Well that's what she called it. It's like a spicy mustard. I have looked online and I can't find anything. Unfortunately when she passed the recipe was lost. I would love to make some for Christmas this year and surprise everyone. Does anyone out there have the recipe or know where I can get it?
1 person likes this
1 Dec 07
I have this recipe,it does not have butter but cooks up like a butter and is spicy.It's called Spicy German Mustard, when made up it keeps in the fridge for up to two years. 1/2 cup cold water 1/3 cup yellow mustard seed 1/4 cup dry mustard 1 cup Apple cider vinegar 1/2 cup finely chopped onion 2 TBSP brown sugar 2 minced garlic cloves 1 tsp. salt 1/2 tsp ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. dill weed 1/4 tsp. dried tarragon leaves 1/8 tsp. tumeric 1 Tbsp. liquid honey Combine cold water, mustard seed and dry mustadr in a medium bowl.Cover. Let stand for about three hours until a paste thickens. Combine next ten ingredients in a saucepan. Bring to a boil over medium-high heat. Reduce to medium.Simmer uncovered for 10-15 minutes,stirring often until reduce by half. Add to mustard mixture. Stir. Transfer to blender. Pusle until mixture is slightly thickened but grains are still visible. Pour into saucepan. Heat on medium-low and simmer for 10-15 minutes, stirring occasionly,until thickened.Remove from heat. Add honey,Stir Well, cool. transfer to a jar or bowl .Cover. Refridgerate. Keeps for up to two years. This is a Medium-hot mustard that is butter like. Hope this is similar to what your grandma made for your family. Happy Holidays.
• United States
30 Nov 07
I have one.. don't know if it's the same sort of recipe you are looking for. 1c butter 1 tbs dry mustard..mix well. make sure to cream the butter. It goes well with pork,seafood, lentils. Also good for cauliflower. Nice for sandwiches too. Hope this is helpful.
16 Dec 07
German mustard - could this be it ? INGREDIENTS: 1/4 cup yellow mustard seed 2 Tbsp. black or brown mustard seed, heaping 1/4 cup dry mustard powder 1/2 cup water 1 1/2 cups cider vinegar 1 small onion chopped 2 Tbsp. firmly packed brown sugar 1 tsp. salt 2 garlic gloves, minced or pressed 1/2 tsp. ground cinnamon 1/4 tsp. ground allspice 1/4 tsp. dried tarragon leaves 1/8 tsp. turmeric PREPARATION: In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds. Process the seeds and mixture in a blender or food processor until pureed to the texture you like --this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using. Makes about 1 1/2 -2 cups. OR THIS ONE ? Spicy Mustard Sauce Ingredients: 3 ounces package fat-free cream cheese 2 egg yolks 1 chopped onion 1 tablespoon hot mustard Salt and pepper to taste 1 tablespoon a vegetable bouillon cube or water A handful of your favorite herbs like basil, oregano or thyme Preparation: 1. Coat the bottom of a non-stick pan with 1 drop of oil, spread with a paper towel. Brown the onion. 2. Put the browned onion in a bowl and add the egg yolks, mustard, vegetable bouillon, and chopped fine herbs. 3. Add cream cheese and heat in a double boiler (do not boil). 4. Pour over grilled red meats or poached fish.