|
with the
dry mustard and water in a small bowl. Cover with
plastic wrap and set aside for 2 hours. Combine the
mixture with the wine, salt, turmeric, and vinegar in a
blender puree until smooth, then return puree to the
bowl and mix in the honey. The mustard should be ready
to use immediately, with a refrigerator shelf life of 3
months
*If giving as a gift,
be sure to include an expiration date on the
jar/container. |
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