From member ....... This reminds me of the slightly spicy, sweet dipping mustards used in restaurants for chicken nuggets...It's delicious on grilled or roast chicken. I think that it would also make an excellent basting mustard for roasted meats. It has just the right blend of spicy, tangy and sweet!
- ½ cup white vinegar
- 2 tablespoons red wine vinegar
- ¼ cup (approximately) dry ground mustard (you can buy it ground or grind your own mustard seed)
- ½ teaspoon coriander
- ¾ teaspoon dried onion flakes (or onion powder)
- ½ teaspoon dried minced garlic (or garlic powder)
- 1 or 2 dashes freshly ground pepper
- 5 packages Splenda (or 3 tablespoons plus 1 teaspoon of pourable Splenda)
Mix all the ingredients in a saucepan and heat for about 10 minutes, at a low simmer. It will be hot and bubbling and thicken a bit. The consistency can be adjusted by adding a little water or some more ground mustard...It will thicken a bit as it cools!
Place into covered containers and refrigerate!
You may also double this recipe!
Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-B-C-D-E
This Recipe Contains: All Free Foods
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