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5 tb Dry mustard
1/4 c Mustard seeds
1/2 c Water
1 c Cider vinegar
1 lg Clove garlic, crushed
2 tb Dark brown sugar
1 ts Salt
1/4 ts Each: ground ginger, allspice and cinnamon
2 ts Honey (optional)
In heavy, non-aluminum saucepan, whisk together the dry mustard,
mustard seeds and water; set aside. In second similar saucepan,
combine vinegar, garlic, brown sugar, salt, ginger, allspice and
cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes.
Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard
mixture to simmer, and simmer, very gently, for 10 minutes. With
rubber spatula, scrape into bowl and let stand for 2 hours. Scrape
mustard into food processor; process to grainy puree. Add honey to
taste and blend in processor. Scrape mustard into sterile jar; cover
and allow to mellow overnight at room temperature.
Store in refrigerator. Makes 1 cup.
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