Cook time
Recipe Difficulty
Yield
Makes about 2 cups
Ingredients
- 1/4 cup salted butter
- 3/4 cup finely chopped onion
- 3/4 cup yellow mustard
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup packed golden brown sugar
- 1 tbsp dry mustard
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1 bay leaf
Directions
- Melt butter in a small non-reactive saucepan over medium heat. Add onion and sauté until softened, about 3 - 4 minutes.
- Add yellow mustard, vinegar, water, brown sugar, dry mustard, cayenne pepper, salt, coriander, cumin and bay leaf; stir to combine. Bring to a boil.
- Reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes. Remove from heat and cool to room temperature, stirring occasionally.
- Remove and discard bay leaf. Mustard may be refrigerated for up to 3 days or frozen for up to 3 months
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
33 calories, 1.7 g fat, 0.4 g protein, 4.2 g carbohydrate, 0.3 g fibre, 115 mg sodium