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Deli Mustard





5 tbsp. dry mustard
1/4 cup mustard seeds
1/2 cup water
1 cup cider vinegar
1 clove garlic, crushed
2 tbsp. dark brown sugar
1 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. allspice and cinnamon
2 tsp. 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. 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 purée. 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.

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