2/3 cup ground mustard powder, or 1/3 cup mustard powder and 1/3 cup whole mustard seeds (any color) 1/4 cup water; 1/3 cup vinegar (such as white wine vinegar, apple cider vinegar or distilled ...

Add vinegar and mustard to skillet, and stir to scrape up any browned bits from bottom of pan. Bring to a boil over high; cook until liquid is slightly reduced, 2 to 3 minutes.

3 tbsp. mayonnaise. 3 tbsp. coarse grain Dijon mustard. 3 tbsp. apple cider vinegar. 3 tbsp. honey. 1 tsp. salt. 1/2 tsp. ground black pepper. 2 (10-oz.) bags matchstick carrots ...

There’s Dijon, honey, spicy brown, whole grain, Chinese, German and many other types, but yellow mustard is probably the most common mustard you'll see in home fridges, especially during the summer.

1 apple, thinly sliced. 1 peach, thinly sliced. 1 small shallot, finely diced. 2 tbsp Dijon mustard. 1/2 cup chicken broth. 1/4 cup apple cider vinegar. 2 tbsp honey. 1 tbsp butter. Fresh thyme ...

Most vinaigrette recipes have a 3-to-1 ratio of oil to vinegar, but this equation is often inverted for coleslaw, and I use one-third cup of vinegar to 2 tablespoons of oil for this recipe.

Pour remaining 1/2 cup cider into bottom of pan. Cover tightly with foil. Bake in preheated oven 1 1/2 hours. Remove from oven; remove and discard foil.

Coarsely textured with a popping crunch, whole-grain mustard is made by combining black, brown, and yellow mustard seeds with water and white vinegar until just soft enough to form a rough paste.

1. Sprinkle the pork chops on both sides with salt and pepper. 2. In a 12-inch skillet (cast-iron works best) over medium-high heat, heat the oil.

For a salad dressing ingredient, apple cider vinegar, or ACV, sure gets a lot of credit. The vinegar is made from fermented apple juice, and its active ingredient is acetic acid.