Maple-Basil Mustard

1. 1

   In top of double boiler, mix dry mustard and cornstarch.

2. 2

   Whisk in 1/3 cup water, then let stand, uncovered, 15 minutes.

3. 3

   Gradually heat mixture over simmering water, until mustard thickens slightly, 5 to 7 minutes.

4. 4

   Remove pan from water, and whisk remaining ingredients into mustard.

5. 5

   Let mustard stand at room temperature for 30 minutes, then thin, if necessary, with 1 tablespoon more vinegar, water or maple syrup.

6. 6

   Pack into small, clean jar.

7. 7

   Replace lid, and refrigerate until ready.

8. 8

   This will keep at least 3 to 4 weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.