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French Mustard

  • 4 tablespoons of the best English mustard
  • 2 teaspoons of salad oil
  • 2 teaspoon of white sugar
  • 2 teaspoons of salt
  • 1 teaspoon of white pepper
  • 1 small garlic minced very fine
  • Tarragon vinegar
  • Oil
Use 4 tablespoons of the best English mustard, 2 teaspoons of salad oil, 2 teaspoon of white sugar, 2 teaspoons of salt, 1 teaspoon of white pepper, 1 small garlic minced very fine, and tarragon vinegar to mix to a smooth paste. Put the mustard into a bowl and add the oil, rubbing it in with a wooden spoon until it is all absorbed. Wet with the vinegar until you have a stiff paste; add the salt, pepper, garlic and sugar, and work all together thoroughly, wetting little by little with the vinegar until you can beat it as you do cake batter. Beat 5 minutes very hard; put into wide mouthed bottles-empty French mustard bottles are the thing, if you happen to have them-pour a little oil on the top, cork tightly and set away in a cool place. It will be well mixed and ready for use in 2 days.
Submitted by Cassyjean - Torrington, CT Oct 23, 2009
15 min 30 min 45 min


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