Honey Mustard
| Water | 26.99% | |
| Vinegar 5% AA | 10.00% | |
| Honey (liquid) | 36.99% | |
| Mustard Flour #105 | 22.22% | |
| Salt | 3.66% | |
| Pepper/Ginger | 0.14% | |
| Mix dry mustard with water at room temperature and allow 10 minutes for heat and flavour development. Add salt and vinegar, mix well and add the remaining ingredients. Evaluate after a minimum of a week of "aging" and adjust with dry mustard if too liquid or vinegar and/or water if too viscous. | ||
| Water | 26.61% | |
| Vinegar, 5% AA | 23.06% | |
| Honey (liquid) | 22.36% | |
| Mustard Flour #105 | 8.49% | |
| Ground Yellow Seed #204 | 8.49% | |
| Salt | 4.47% | |
| Crushed Brown Seed #303 | 4.25% | |
| Fine Ground Yellow Bran #412 | 2.12% | |
| Pepper/Ginger/Allspice | 0.15% | |
| Mix dry mustard with water at room temperature and allow 10 minutes for heat and flavour development. Add salt and vinegar, mix well and add the remaining ingredients. Evaluate after a minimum of a week of "aging" and adjust with dry mustard if too liquid or vinegar and/or water if too viscous. | ||