Golden Hot Mustard
Adding vinegar keeps this mustard hot. Refrigerated in a sealed container, it will last for several days.
Serves: 18Hands-on: 5 minutesTotal: 20 minutesDifficulty: Easy
- 2 tsp. cold water
- ¼ cup dry mustard
- 2 Tbsp. vinegar
- 1 tsp. sugar
- 1 tsp. turmeric
- Add the water slowly to the dry mustard, a few drops at a time, until the mustard is moistened. Wait 15 minutes. Add the vinegar, mixing in thoroughly to form a smooth paste. Stir in the sugar and turmeric. Cover and store in the refrigerator until ready to use.