Recipe by echo echo
I've taken this along as a gift for the hostess on a weekend trip. I also made several batches to give as gifts one Christmas. The brandy adds interest to the taste. This mustard is rather hot.
Top Review by CulinaryQueen
123 Hit Wonders 2007 ~ Stinging is a very good word to describe this! It did seem a bit thin so I added another tablespoon of mustard and a bit more flour. I also added a tsp. of mustard seeds which I dry fried in a pan first, then crushed prior to adding to the mustard. As the cupboard was bare of brandy (thought I had some...found the empty bottle in the recyclables...will need to speak with DH ;) I used Jack's brother Jim's 8 yr. old Kentucky straight whiskey instead. Looking forward to really trying this out once it 'cures.' Thanks echo!
- 1 tablespoon flour
- 1⁄2 cup dry mustard
- 1⁄4 cup boiling water
- 3 tablespoons sugar
- 2 tablespoons cider vinegar
- 1 tablespoon brandy
Directions See How It's Made
- Combine the flour and dry mustard in a small bowl.
- Gradually stir in the boiling water; let stand, stirring occasionally, 30 minutes.
- Mix in the sugar, vinegar and brandy; make sure ingredients are well blended.
- Put in a small jar with a tight fitting lid and store at least 1 week before using or giving as a gift.