This recipe makes 1/2 – 3/4 cups of mustard.Ĭoarse Rosemary Honey Mustard (a standard whole grain)Ĭoarse-Ground Red Wine Mustard (packs a red vinegar punch) Mustard made this way will last several months if refrigerated in a sealed jar.Once everything is thoroughly mixed, pour everything into a glass jar (with a lid) and refrigerate. Add in the vinegar, port and simple syrup and stir well. ![]()
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