Go to: Just Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Honey Mustard

1 c Hot mustard powder
1/4 c Cold water
1/2 c Rice wine vinegar
1/4 c Honey
1 tb Finely minced garlic
1 ts Kosher salt


In a bowl stir together the mustard flour and water to make a paste and let sit for 20 minutes. Add the rice wine vinegar, honey, garlic and salt and stir to combine. Transfer the mixture to sterile jar and seal tightly. Store on a dark, cool shelf for 3 weeks before using. Mustard should be refrigerated once open and will keep for 6 months.

Yield: 2 cups




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.