Recipes

Here are two variations of Honey Mustard recipes...

Honey Mustard 1

1 cup Colman's Mustard
1/4 cup cold water
1/2 cup rice wine vinegar
1/4 cup honey
1 tablespoon finely minced garlic
1 teaspoon kosher salt

In a bowl stir together the Colman's Mustard and water to make a paste and let sit for 20 minutes. Add the rice wine vinegar, honey, garlic and salt and stir to combine. Transfer the mixture to sterile jar and seal tightly. Store on a dark, cool shelf for 3 weeks before using. Mustard should be refrigerated once open and will keep for 6 months.

Yield: 2 cups

Honey Mustard 2

1 cup Colman's Mustard
1/4 cup white wine vinegar
1/4 cup honey
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon white pepper

Combine Colman's Mustard with the vinegar, honey, and garlic; mix well until smooth. Add s/p and mix well. Transfer to clean, dry jar, cover tightly and refrigerate for 2 weeks before using.

Yield: 1 1/4 cups

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