Sweet & Hot Mustard - Better Than Hickory Farms

Discussion in 'Recipes' started by John Brunner, Jun 8, 2021.

  1. John Brunner

    John Brunner Senior Staff
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    Sweet Hot Mustard

    In a small bowl, combine:
    1/4 c dry mustard
    2 Tb water

    Set aside minimum 10 minutes. (The longer this sits, the hotter the mustard will be.)

    In a 1 qt saucepan (double boiler works best), combine:
    2/3 c water
    1/3 c apple cider vinegar
    1/4 c sugar
    3 Tb all-purpose flour
    1/2 t coarse sea salt

    Cook, whisking constantly over low heat until thickened ... about 3-5 minutes.

    Remove from heat and stir mustard base into the saucepan. Cover and refrigerate at least 24 hours. Keeps up to 4 weeks. Some web sites say keeps up to 1 year in glass jar and fridge.

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