| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Sauces, Spreads, Chinese |
1 |
Servings |
INGREDIENTS
| 1 1/8 |
c |
Dry mustard ; (3 1/4 oz ca |
| 1 |
c |
Orange juice |
| 1/4 |
c |
Emon juice |
| 2 |
ts |
Zest; grated orange |
| 1 |
ts |
Zest ; grated lemon |
| 1/2 |
c |
Honey |
| 1/2 |
ts |
Cinnamon |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Place mustard in double boiler but not over heat. Ad juices a lttle at a>>
time, stirring after each addition to keep mustard from lumping. Odd zests.
Heat covered over simmering water for 15 minutes, scrapping sides
occasionally. Stir in honey, cinnamon and oil. Transfer to jars and
refrigerate. Check consistency after 1 day. Thin with a little water if
needed. Well keep well for up to 1 month. Makes 2 cups. --Robbie
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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