- 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