LOCATION: Recipes >> Preserving >> Honey Mustard 01
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Honey Mustard 01
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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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