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HARDAWAYE HERB MUSTARD
4 cups vinegar (can substitute white wine for part of vinegar)
2 cups dry mustard
2 cups unbleached or whole wheat flour (whole wheat recommended)
1 1/4 cups sugar
1 clove garlic, crushed or pressed
1/4 cup mixed dried herbs (basil, thyme, parsley, marjoram, rosemary)
Add the vinegar to the mustard, flour, and sugar, stirring well
until lump-free. Stir in garlic and herbs. Let the mixture stand
overnight, then stir again. If the mustard is too thin, add more
flour. Pour into covered crocks or jars.
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Herb Mustard