Mustard Mustard constitutes one of the major commercial uses of vinegar. Vinegar greatly enhances the taste of mustard while acting as a preservative at the same time. Many spices can be added to the mixture to arrive at an endless list of possibilities. These mustards, in turn, may be used as a quick way to flavor soups, salads, spreads and sauces.

To make mustard combine;

• 
  2 ounces of dry mustard
  1 ounce of corn flour
  1/4 teaspoon of powdered ginger
  1/4 teaspoon of nutmeg
  1/4 teaspoon of ground cloves
  1/4 teaspoon of garlic powder
  1 teaspoon of salt
  1 tablespoon of honey
  1 cup of vinegar (Adjust amount depending on the dryness of the other ingredients and desired taste.)

Mix everything into a thick paste and heat in a sauce pan. Simmer for about 1/2 hour. Allow to cool. Then store it for about 2 days before using.

Some makers claim that mustard should be made just before using. Others claim that its best virtues are developed after long aging. And, of course, there are 1,000 opinions everywhere in between. Dry mustard and vinegar are generally inexpensive enough to experiment with, so you can develop opinion 1001. Have fun.

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