Friday, September 02, 2005

Homemade Honey Mustard

I love mustard! Nothings better on hot dogs! Nothing makes onions on burgers so good! Nothing stains a shirt or tie quite like a blob of cheap, yellow mustard! Okay that last one isn't exactly a "positive" now is it...

Sure, you could buy your own mustard, but where's the fun in that?

  • 1 cup hot mustard flour/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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