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Old-Fashioned Mustard

relishes/preserves, beef - other, pork, ham

1/2 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons dry mustard
2 tablespoons Dijon Mustard
1/2 cup white vinegar
2 tablespoons balsamic vinegar
1/2 teaspoon salt

In bowl, whisk together flour, sugar, dry and Dijon mustards, white and balsamic vinegars and salt. Cover with plastic wrap and refrigerate for at least 24 hours or for up to 2 weeks.

Contributor: Canadian Living Magazine, May, 2000

Yield: 1 1/4 cup

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