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Free Mixes in a Jar

Home > Dips & Sauces

Honey Mustard
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1 tablespoon yellow mustard seed
1/4 tablespoon dry mustard
1 tablespoon water
2 tablespoons white wine
1/8 teaspoon salt
pinch ground turmeric
2 tablespoons red wine vinegar
1/2 cup honey

Grind the mustard seed to a fine consistency. Mix the ground seed

 

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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