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Mustard Spread

Yield about 1 1/2 half pints


  • 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

How to Make It

  1. 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.

  2. Spoon mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate overnight before serving.

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