Deli Mustarddressings 5 tablespoon dry mustard 1/4 cup mustard seeds 1/2 cup water 1 cup cider vinegar 1 large clove garlic, crushed 2 tablespoon dark brown sugar 1 teaspoon salt 1/4 teaspoon each: ground ginger, 1 allspice and cinnamon 2 teaspoon honey (optional) In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer, very gently, for 10 minutes. With rubber spatula, scrape into bowl and let stand for 2 hours. Scrape mustard into food processor; process to grainy puree. Add honey to taste and blend in processor. Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature. Store in refrigerator. Makes 1 cup. |
