Recipe Categories
Condiments & Sauces 
Back To Mustard

Granny's Cajun Mustard

2 ounces dry mustard
1 tablespoon flour or cornstarch
3 tablespoons white wine vinegar
1 tablespoon honey
1 clove garlic -- finely chopped
1 tablespoon hot red pepper flakes
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon coarse black pepper
1 teaspoon paprika

Combine the dry mustard and flour. Gradually stir in 1/4 cup cold water and leave to stand 15 minutes. Stir in the remaining ingredients and mix thoroughly. Makes about 1/2 cup. * Dry mustard is very pungent. It's flavor starts to develop when the powder comes into contact with a liquid, so it should first be mixed to a paste with cold water or another liquid such as vinegar, milk, still cider, or ale. Once the paste is made, it should stand for 15 - 30 minutes to develop its full flavor; the aroma begins to diminish after a few hours. Pungency dissipates with heat, so add mustard just before the end of cooking time Dry mustard can be flavoured with the same variety of herbs and spices as prepared mustard. Crushed chilies and cracked or ground black or white peppercorns lend a very strong flavor, while dried herbs such as basil, mint or tarragon add a "cool" contrast to the pungency of the mustard. The zest of a lemon, lime, or orange can be grated into a small quantity of dry mustard, even grated fresh gingeroot or horseradish can be used. If combining very strong flavors, mix a little flour or cornstarch into the dry mustard before diluting with water.

The only person you should ever compete with is yourself. You can't hope for a fairer match.

- Todd Ruthman