PANTRY MUSTARD
1/4 cup coarse-grained mustard
3/4 cup Dijon mustard
1/4 cup dried basil leaves
1/2 cup canola oil
In a food processor, blend the mustards and basil leaves until smooth. With the machine running, slowly add the oil until the mixture is smooth. Chill for a day before using.
Keeps indefinitely refrigerated; cover tightly to prevent it from darkening.
Serve with ham or other foods. Makes a great marinade for broiled shrimp or use on sandwiches.
Source: Beat That! by Ann Hodgman
1/4 cup coarse-grained mustard
3/4 cup Dijon mustard
1/4 cup dried basil leaves
1/2 cup canola oil
In a food processor, blend the mustards and basil leaves until smooth. With the machine running, slowly add the oil until the mixture is smooth. Chill for a day before using.
Keeps indefinitely refrigerated; cover tightly to prevent it from darkening.
Serve with ham or other foods. Makes a great marinade for broiled shrimp or use on sandwiches.
Source: Beat That! by Ann Hodgman
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