This makes a nice, smooth tasting mustard.
2 cups sugar
1/4 teaspoon red pepper flakes
3/4 cup champagne
1 stick butter
1 1/2 cups cider vinegar
1/2 teaspoon black and white pepper
6 ounces dry colemans mustard
3 eggs -- beaten
Heat vinegar and sugar to dissolve in large heavy saucepan. Cool.
Add the rest of ingredients, beating in the eggs one at a time. Bring to a gentle boil stirring constantly with a wire whisk. Boil 5 minutes.
Bottle, cool, cap and put in the refrigerator.
Use this spicy mustard on any deli style sandwich.
2 ounces dry mustard
1 Tablespoon flour
3 Tablespoons white wine vinegar
1 Tablespoon honey
1 clove garlic, minced
1 Tablespoon hot pepper flakes
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon coarsely ground pepper
1 teaspoon paprika
In a bowl, combine dry mustard and flour. Gradually stir in 1/4 cup cold water; let stand 15 minutes. Stir in remaining ingredients; mix thoroughly.
Store covered in refrigerator for up to a month.
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Guru Spotlight |
Kristle Jones |