Homemade Hot Mustard
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
1 TBL
- Serves:
- 1
ingredients
- 6 tablespoons dry mustard, Colemans
- 6 tablespoons sugar, white
- 8 tablespoons flour
- 1 dash salt
- 1 teaspoon black pepper, freshly ground can add more to taste
- 1 cup apple cider vinegar
directions
- Mix dry ingredients in bowl.
- Add vinegar in 1/4 cup intervals so it is easier to incorporate. I use a wisk.
- You may need to add additional vinegar to get a consistancy a little thinner than regular mustard. It will thicken up in the frig.
- Place in refrigerator and stir couple times a day.
- Serve after a few days. It it seems too thick, simply add more vinegar.
Reviews
-
We all love mustard at our house and have a good many favourites. Another has now been added - this is a great tasting mustard! It was the apple cider vinegar in the ingredient list that caught my eye and made it a must make. The cider vinegar gave this mustard a wonderfully unique taste. I too like making it ahead which allows it to mellow. How good - just printed a copy for my family cookbook and another making is on the agenda. Thank you Sam's Mom and thank you John!
RECIPE SUBMITTED BY
<p><span style=color: #ff00ff;>I am a stay at home mom to a great son and wife of a terrific husband. I like to describe my son as a non-eater. But he will eat anything that is strange or odd. </span></p>
<p><span style=color: #ff00ff;>I try to buy organic as much as I can. We live in rural Pennsylvania and finding these items are sometimes difficult. Unless I drive an hour. </span></p>
<p><span style=color: #ff00ff;>We enjoy camping very much. Food.com has been a great help in finding OAMC recipes that I can freeze and take with me for little to no prep when we reach our destination. </span></p>
<p><span style=color: #ff00ff;>I find cooking to be the most relaxing thing I can do. I have very few (almost none) friends that enjoy cooking. I am constantly on here looking for new recipes. As the season's change I like to find new recipes. . </span></p>
<p><span style=color: #ff00ff;>How I rate: Like many other cooks on here I rate the same way. I only rate recipes that I enjoy and would pass along. The first time I make a recipe I make as printed and may delete an ingredient if it is a taste preference for my family. . 4-5 stars is all I will rate. Anything lower I feel that I did something wrong with the recipe or it is my taste preference and that shouldn't be a factor. </span></p>
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