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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 6 |
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Note: cook time is refrigeration time. Ingredients:
1/2 cup dry mustard |
1/2 cup sugar |
1 teaspoon salt |
1 pinch white pepper |
2 tablespoons white vinegar |
1/4 cup water (boiling) |
1/4 cup vegetable oil |
1/2 cup heavy cream |
Directions:
1. Place all the ingredients in the container of a blender, blend for 1 minute.
2. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer.
3. The mustard should be a little thicker than heavy cream.
4. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using.
5. The longer it sits, the better it tastes; it also will get thicker and more yellow.
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