|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Robin Hinsdale||Added: Oct 08, 2007 at 10:26 AM|
'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.'
For more mustard recipe variations, go to Robin's blog.
How to make it:
- 2 Tablespoons (30 ml) mustard flour
- 1 Tablespoon (15 ml) very cold water
- 3/4 cup (160 ml) dijon mustard [Mustard Recipe Variations]
- 5 Tablespoons (75 ml) honey [or BTD compliant sweetener]
- 1/4 cup (60 ml) candied ginger, very finely chopped
- 1 teaspoon (5 ml) fresh ginger, grated
- 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.
- Makes approximately 1 cup.