It's so simple to make tasty homemade mustard. This one will mellow as it ages, so if you like it hotter, use it immediately. For a milder result, let the jars stand in the fridge for a couple of weeks before opening. Top a jar with a circle of pretty fabric and tie with ribbon for a hostess gift.
- Portion size 500 servings
- Credits : Canadian Living Magazine: September 2011
MethodIn food processor, whirl mustard with water, scraping down side and bottom of bowl once, until thick smooth paste forms.
Add sugar, honey, vinegar, oil, salt and lemon juice. Whirl, scraping down side and bottom of bowl once, until smooth, about 1 minute.
Scrape into hot sterilized 1/2-cup canning jars; seal. Let cool. Store in refrigerator. (Make-ahead: Refrigerate for up to 6 months.)
Nutritional facts Per 1 tsp: about
- Sodium 8 mg
- Protein trace
- Calories 18.0
- Total fat 1 g
- Potassium 7 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 3 g
- Iron 1.0