Honey mustard (cl)

Yield: 2 Cups

Measure Ingredient
1 cup Hot mustard powder
¼ cup Cold water
½ cup Rice wine vinegar
¼ cup Honey
1 tablespoon Finely minced garlic
1 teaspoon Kosher salt

Recipe by: COOKING LIVE SHOW #CL8870 Preparation Time: 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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