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    Home » Recipes » Amish Side Dishes

    Mennonite Tangy Mustard Super Bowl Sauce

    Published: Feb 5, 2021 · Updated: Feb 6, 2021 by Kevin Williams | Leave a Comment

    Jump to Recipe

    Most Amish and conservative Mennonites won’t be watching the Kansas City Chiefs and the Tampa Bay Buccaneers face off on Sunday.  Sure, as I always say, there are exceptions to everything. Somewhere, there’s probably some Amish fans of the Super Bowl who will be following it somehow while enjoying this Tangy Mustard Super Bowl Sauce. But the vast majority will not.  Baseball, I find, tends to enjoy more of a following among Amish than football. Football is a more rough game and, well, I wouldn’t call it violent, but it has aggressive overtones that aren’t really a part of Amish cultural custom.


    If you drive through Amish country on a warm spring day you’ll see plenty of impromptu games of baseball out in fields, but I’ve never seen a game of football. Other sports popular with the Amish include ice hockey. That’s during the winter, obviously. Occasionally, you’ll see a basketball hoop in an Amish driveway. But basketball doesn’t enjoy the following that baseball does.


    Even though football doesn’t enjoy a lot of cultural currency among the Amish, that doesn’t mean you can’t raid their culinary traditions for some great snacks for Sunday. 

    I love authentic home-Aconcocted Amish and Mennonite recipes, so this tangy mustard sauce caught my eye. It would be perfect for dipping chicken wings and tenders into
    SIGH, though, I should’ve known better… The recipe calls for “¼ a cup dry mustard." That’s a lot. Most recipes call for a teaspoon, half a teaspoon, something like that.  To me, that just shows the power of the print word and my desire to give the cook the benefit of the doubt. I knew that seemed like way too much, but I thought “well, maybe there’s a reason, maybe this is just some special sauce that calls for that much. "

    Pair this delicious tangy mustard sauce with chicken tenders or by dipping in slices of crusty bread.


    Well, the resulting sauce tasted pretty bitter. I’m not sure if that’s the right word for it, but it wasn’t good. So I looked long and hard at the recipe and compared it to other recipes online and I assume that she meant a fourth a tablespoon (¼ teaspoon seemed to little).  The rest of the sauce's ingredients looked really interesting, so I went to work a second time and the sauce turned out really great. Tangy just like it says. So as long as you don’t have a fourth a cup dry mustard, you add a fourth a tablespoon instead, you’ll be in good shape!

    Jump to:
    • 👩‍🍳 Mennonite Tangy Mustard Super Bowl Sauce Ingredients
    • 📋 Sauce Instructions
    • 🏈 More Amish Super Bowl Favorite Recipes

    👩‍🍳 Mennonite Tangy Mustard Super Bowl Sauce Ingredients

    1. 3 tablespoons butter
    2. ½ cup brown sugar
    3. ½ teaspoon salt
    4. ¼ cup cider vinegar
    5. 1 cup half and half
    6. 2 tablespoons flour
    7. ¼ cup dry mustard
    8. 2 tablespoons of prepared yellow mustard

    📋 Sauce Instructions

    1. Melt butter, brown sugar, and salt in saucepan over low heat.
    2. Don't overcook, when the butter is melted, remove from the heat.
    3. In a separate bowl with a sealable lid, mix everything else , stir, and then shake well to dissolve any lumps.
    4. Stir mixture into saucepan with the butter and brown sugar and gradually cook over medium heat until thick.
    5. Stir constantly and remove from the heat after it starts to boil.

    🏈 More Amish Super Bowl Favorite Recipes

    There are some amazing party recipes here, my favorite being Saloma Byler's Texas Chili, give them all a try!

    Click here for 5 Amish Super Bowl Snacks!.

    🖨️Printer-Friendly Mustard Sauce

    Mennonite Tangy Mustard Super Bowl Sauce

    Delicious Super Bowl Treat!
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine American, Amish

    Ingredients
      

    • 3 tablespoons butter
    • ½ cup brown sugar
    • ½ teaspoon salt
    • ¼ cup cider vinegar
    • 1 cup half and half
    • 2 tablespoons flour
    • ¼ tablespoon dry mustard
    • 2 tablespoon yellow prepared mustard

    Instructions
     

    • Melt butter, brown sugar, and salt in saucepan over low heat.
    • Don't overcook, when the butter is melted, remove from the heat.
    • In a separate bowl with a sealable lid, mix everything else , stir, and then shake well to dissolve any lumps.
    • Stir mixture into saucepan with the butter and brown sugar and gradually cook over medium heat until thick.
    • Stir constantly and remove from the heat after it starts to boil.
    Tried this recipe?Let us know how it was!
    « Amish Etsy: Cookbooks, Baked Goods, and More!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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