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Title: Deli Mustard
Categories: Dressing
Yield: 8 Servings
| 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) |
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.
From Loren Martin, Cyberealm BBS and home of Kook-Net, Watertown NY 315-786-1120
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