Philippe's the Original Hot Mustard
- Ready In:
- In a heavy pot over medium heat whisk together dry mustard, vinegar and flat beer.
- Using a press mince garlic into mixture.
- Continually whisking blend in sugar, salt and turmeric.
- To tame down the heat you may add 1 tablespoon olive oil whisked.
- Place in a sealed jar for at least 1 day.
- Will remain in fridge for at least 2 months.
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I learned to cook at an early age, watching my mother and father.The first meal I cooked, at age 4, was bacon IN eggs, seeing that the griddle was warped to the center. My mother awoke to the smell, and came running, proudly proclaiming,"well my young man, you have been watching". Ever since then I've been consumed with dishes of my youth. Southern dishes, Italian favorites, Mostly the pursuit of my mom's corned beef and cabbage. Being Irish I've looked high and low. Last year I received the best cooking compliment EVER. I had made my "Kitchen Sink Gumbo" for a party of 100 at a friends house. I had a gentleman come up to me and say, "Sir I have worked in three different restaurants in New Orleans, and that is THE BEST Gumbo I have ever eaten!" That's why I keep on searching, to get better and learn.