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Mustard lovers on your gift list will adore this. By gently heating the mustard you remove any raw flavor, but this still packs a punch. Instead of adding mustard seeds, just stir in a little prepared grainy Dijon mustard to get the authentic mustard seed flecks. Presentation Idea: Because this recipe makes about 3/4 cup, look for half-pint jars. Serve with a tiny serving spoon tied on the top with ribbon.
1. In top of double boiler, mix dry mustard and cornstarch. Whisk in 1/3 cup water, then let stand, uncovered, 15 minutes. Gradually heat mixture over simmering water, until mustard thickens slightly, 5 to 7 minutes. Remove pan from water, and whisk remaining ingredients into mustard.
2. Let mustard stand at room temperature for 30 minutes, then thin, if necessary, with 1 tablespoon more vinegar, water or maple syrup. Pack into small, clean jar. Replace lid, and refrigerate until ready. This will keep at least 3 to 4 weeks in the refrigerator.
Variation: To make Maple-Apple-Basil Mustard, boil 2/3 cup apple cider until reduced to 1 1/2 to 2 tablespoons and stir into mustard.
- Calories 35
- Carbohydrate Content 5 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 0 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 145 mg
- Sugar Content 0 g