Cat Cora's Mustard

Recipe by Karen in MA
READY IN: 30mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Mix together the dry mustard, sugar, salt and flour.
  • Stir the vinegar, yellow mustard and butter into the mixture until well combined.
  • Refrigerate the mustard for at least 24 hours, which intensifies the heat.
  • To make a glaze for turkey, combine ½ cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
  • Pomegranate Balsamic Reduction.
  • Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.