This mustard measures up to spicy sausages for a winter meal. Add some sauerkraut for an incredibly easy menu. Should you find it too hot, the mustard becomes milder the longer it is stored.
- 1/2 cup cold water
- 2 cups mustard powder
- 1/2 cup cider vinegar
- 1/2 cup vegetable oil
- 1/2 cup firmly packed brown sugar
- Pinch of salt
Gradually whisk the water into the mustard powder, beating out all the lumps. Let rest for 15 minutes. Any bitterness from the mustard powder will disappear during this time. Whisk in the vinegar and oil, mixing until smooth. Mix in the brown sugar and salt and stir until smooth.
Ladle the mustard into small sterilized jars. Cap tightly, label, and store in the refrigerator for up to 1-2 months.
GIFT-GIVING TIP: Most mustard recipes make small quantities, but for a thoughtful gift idea, the recipes can be doubled or tripled easily. Remember that any mustard will lose potency if you keep it for more than 3 or 4 weeks. Store in the refrigerator and plan ahead so that your gift will be fresh and as hot or mild as you wish.
STERILIZING TIP: Start with clean equipment, dish towels, and especially hands. Check the jars for cracks or chips, discarding any that may be damaged. Also check the closures between the jars and lids, insuring that there is no leakage. Fill the jars with boiling water. Let stand for 10 minutes. Pour off the water and turn the jars upside down on clean dish towels to dry.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
185 calories; 14g total fat; 0mg cholesterol; 13mg sodium; 10g carbohydrates; 0g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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