This is a recipe from my childhood. My best friend's mother used to make this mustard. It tastes similar to Hickory Farms Mustard (I like this one better), but with a little more heat. Great with cheese and crackers. Exceptional on a bologna sandwich on fresh white bread.
Category: Marinades and Sauces
Cuisine: Sauces
1/4 cup Dry mustard Colemans
2 Tablespoons Water
1/4 cup Sugar
3 Tablespoons All purpose flour
1/3 cup Cider vinegar
2/3 cup Water
1/2 teaspoon Salt
I've been making this recipe for like 5 years, tweaking here and there. I am a legend in the cul-de-sac every Christmas. Its so easy, I'm embarrassed. This year: touch of maple syrup with the honey (no refined sugar!) and bit of Bourbon.
wswellmanthis is really good. My only comment is don't try and save money and use an off brand dry mustard. There was a big difference in taste and texture.
sandyjeffersThe heat can be controlled by the length of time the mustard base sits prior to introducing it to the remaining ingredients. The longer the mustard base sits, the hotter the final mustard will be. [I posted this recipe.]
ESNeifeld
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