Deli mustard
Yield: 8 Servings
Ingredients:
- 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)
Instructions:
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.
