Honey Mustard

By mhatkinson

Ingredients

• 1 cup hot mustard flour/powder
• 1/4 cup cold water
• 1/2 cup rice wine vinegar
• 1/4 cup honey
• 1 tablespoon finely minced garlic
• 1 teaspoon kosher salt

Preparation

Step 1

In a bowl stir together the mustard flour and water to make a paste and let sit for 20 minutes. Add the rice wine vinegar, honey, garlic and salt and stir to combine. Transfer the mixture to a sterile jar and seal tightly. Store on a dark, cool shelf for 3 weeks before using. Mustard should be refrigerated once open and will keep for 6 months