In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds.
Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1 to 2 tbsp. water.
Pour into small containers with tight-fitting lids. Store in the refrigerator.
Originally Submitted
11/22/2008
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