Brown Sugar Mustard
- Ready In:
- 2mins
- Ingredients:
- 7
- Yields:
-
1 1/2 cups (approximately)
ingredients
- 1 cup mustard powder
- 1⁄2 cup light brown sugar
- 1⁄2 teaspoon dried marjoram
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1⁄2 cup white vinegar
- 1⁄4 cup olive oil
directions
- Place all the ingredients in the container of a blender or processor fitted with steel blade.
- Process for one minute.
- Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer.
- Keep in a well-sealed container and allow to stand overnight before using to develop flavour.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Spread on a thick slab of 7 grain bread with a nice big slab of ham, this made a nice change from honey mustard. Then had some this morning on an english muffin topped with a sausage patty and a bit of scrambled egg and that was great, too. I'm hoping soon to use it in a pork chop marinade that normally uses honey mustard, too; I think it will work well.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.