The Home Version of Sweet and Curiously Spicy Mustard

Many thanks to Becky and the Beanstock for this awesome recipe. It is a Katie favorite.

The Home Version of Sweet and Curiously Spicy Mustard

Photo by June A.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    ounces


Ingredients

  • ½

    cup dry mustard powder

  • ¼

    cup plus 2 tbsp water

  • ¾

    cup agave nectar

  • ½

    cup plus 2 tbsp honey

  • ½

    cup cider vinegar

  • pinch of allspice

  • ¾

    tsp salt

  • ¼

    tsp freshly ground pepper

  • ¼-½

    tsp hot red pepper flakes

  • 2

    shakes of hot sauce

  • 2

    tbsp cornstarch or tapioca starch

  • 2

    tbsp cold water

Directions

In a small bowl combine mustard powder and water and whisk vigorously until well combined and smooth. Let sit for about 15 minutes. Then, with a spatula, scrape the mustard into a small nonreactive saucepan and add the agave nectar and honey. Stir well, turn heat on medium low and warm slightly. Add the vinegar, allspice, red pepper, black pepper, salt and hot sauce. Stir well and bring to a simmer. Allow to simmer for about 5 minutes, stirring often. Combine the starch and cold water in a small bowl and stir until it is a paste. Add about half of this to the mustard mix on the stove, stir well, and let simmer lightly for a few minutes. It will thicken quickly, and at this point you can judge if you'd like to add more of the starch mixture or leave it as is. Allow to cool and place in jars. Opened jars keep, refrigerated, for about 2 months.


Nutrition

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