Reprinted from The Blood Type Diet Website (www.dadamo.com) Honey-Ginger Mustard Contributed by: Robin Hinsdale Added: Oct 08, 2007 at 10:26 AM Description: '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. Ingredients: 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 How to make it: 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.