¼ cup Coleman dry mustard
¼ cup sugar
1/8 teaspoon kosher salt
1 ½ teaspoons all-purpose flour
¼ cup cider vinegar
½ cup yellow mustard
1 ½ teaspoons unsalted butter, melted and slightly cooled
- Mix together the dry mustard, sugar, salt and flour.
- Stir in the vinegar, yellow mustard and butter until well combined. Refrigerate the mustard for at least 24 hours, which intensifies the heat.
Makes 1-1/2 cups.
- Other, Condiments/Sauces