Recipe courtesy of Tyler Florence
Show: Food 911
Episode: The Swedish Chef
Total:
24 hr 10 min
Active:
10 min
Yield:
12 ounces
Level:
Easy

Ingredients

Directions

Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.

IDEAS YOU'LL LOVE

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Orange Sweet Rolls

Recipe courtesy of Ree Drummond

Chicken in Mustard

Recipe courtesy of Melissa d'Arabian

Sweet Potatoes and Marshmallows

Recipe courtesy of Sunny Anderson

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Mustard-Parmesan Whole Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Sweet Potato Souffle

Recipe courtesy of Weaver D's Delicious Fine Foods

Tangy Mustard BBQ Sauce (South Carolina Style)

Recipe courtesy of Food Network

Twice-Baked Sweet Potatoes

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking