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LOCATION: Recipes >> Preserving >> Honey Mustard

Print this Recipe    Honey Mustard

1 cup hot mustard powder
1/4 cup cold water
1/2 cup rice wine vinegar
1/4 cup honey
1 tablespoon finely minced garlic
1 teaspoon kosher salt

In a bowl stir together the mustard flour and water to make a paste and let sit
for 20 minutes. Add the rice wine vinegar, honey, garlic and salt and stir to
combine. Transfer the mixture to sterile jar and seal tightly. Store on a dark,
cool shelf for 3 weeks before using. Mustard should be refrigerated once open
and will keep for 6 months.

Yield: 2 cups

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