Deli mustard

8 servings

Ingredients

Quantity Ingredient
5 tablespoons Dry mustard
¼ cup Mustard seeds
½ cup Water
1 cup Cider vinegar
1 large Clove garlic, crushed
2 tablespoons Dark brown sugar
1 teaspoon Salt
¼ teaspoon Each: ground ginger,
Allspice and cinnamon
2 teaspoons Honey (optional)

Directions

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.

From Loren Martin, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120

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