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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 1/4 cup dry mustard
- 3 tablespoons sugar
- 1 tablespoon plus 1 1/2 teaspoons cornstarch
- 1 teaspoon ground turmeric
- 1 teaspoon seasoned salt
- 2/3 cup water, divided
- 1/3 cup vinegar
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried summer savory
- 1/4 teaspoon dried tarragon
Method
- Combine mustard, sugar, cornstarch, turmeric, and seasoned salt in top of a double boiler; stir in 1/2 cup water, blending well. Add remaining water and vinegar; stir well. Cook over simmering water, stirring until thickened. Remove from heat; stir in basil, savory, and tarragon.
- Spoon mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate overnight before serving.
