Prep 10 mins
Cook 8 mins
This is exactly what the title says a sharp dark mustard. I like this on hotdogs or hamburgers. Good keeper
- 1 cup cider vinegar
- 4 whole cloves
- 4 black peppercorns
- 2 small bay leaves
- 1⁄4 teaspoon salt
- 1 cup dry mustard
- 1⁄4 cup sugar
- Combine vinegar, cloves, peppercorns, bay leaves and salt, Boil over medium heat, reduce heat and simmer 5 minutes Strain into a small bowl.
- In another bowl mix the mustard and sugar.
- Add vinegar mixture slowly as you are whisking constantly.
- Beat until smooth.
- Pour into a jar and refrigerate.
Great recipe for deli-style mustard! This is very quick and easy to make. I did sift the mustard while the vinegar was boiling to help prevent lumps. I tried some the night I made it and again the next day - the flavor benefits from sitting and letting the flavors blend. If you really like it spicy, use 1-2 tbs of Oriental Hot Mustard mixed in with the regular mustard. Thanks, Bergy - I'm going to have some of this made from now on!
Good mustard! I've been using Sierra Nevada Porter Mustard, but I ran out and tried this. Wonderful flavor and texture. This was fun. I never realized how easy it was. I'll never run out again.
My dad loved this mustard and asked that I make it again for him! Easy to make and the flavor is so much fresher and nicer than any store bought mustards. Thank you for posting Bergy!