Makes approximately 1 cup
I love the element contributed by the candied ginger in this smooth, sweet mixture. I use this mustard in a variety of recipes and find it is especially good as a dip. Because the base of this mustard is prepared Dijon, lengthy aging is not required. I find the mustard is fine for use after resting for a day. Do store it in the refrigerator, however, so that it maintains its peak of flavor.
- 2 tablespoons mustard flour
- 1 tablespoon very cold water
- 3/4 cup Dijon mustard
- 5 tablespoons honey
- 1/4 cup candied ginger, very finely chopped
- 1 teaspoon grated fresh ginger
Mix the mustard flour with the water to form a smooth paste. Let sit for twenty minutes. Place the Dijon, honey, and gingers in a food processor container, along with the mustard flour mixture and pulse until the mixture is smooth. Store in glass jars.
Variation: When I serve this with Carrot Fritters, I add 2 cloves of minced garlic and 2 tablespoons of minced cilantro to the mustard.
Copyright 1996 by Michele Anna Jordan, author of the Good Cook's Book of Mustard. All Rights Reserved. Reprinted with permission.
The Good Cook's Online Guide to Mustard
- The History of a Condiment
- Mustard in the Kitchen
- Mustard and Health
- Mustard Tasting
- My Favorite Mustards
- What Is Mustard?
- About Michele Anna Jordan
- Coarse Grain Mustard with Beer
- The Devil's Mustard
- Honey-Ginger Mustard
- Mustard Butter
- French Sausage Loaf
- Carrot Fritters
Michele Anna Jordan's books, including The Good Cook's Series (on Mustard, Tomatoes and Oil & Vinegar) are available at bookstores nationwide, or they may be ordered from Katz and Company at 800-455-2305; fax 707-254-1846.
This Archived Page created between 1994 and 2001. Modified August 2007