homemade dijon mustard.

1 t. mustard seeds, ground

1/2 t. salt

1/4 t. turmeric

1/2 c. water

1/4 c. vinegar

1 t. cornstarch

Grind mustard seeds in a magic bullet (with the flat blade attachment) or in a coffee grinder (be careful to clean before and after throughly!)

To the ground mustard seeds, add salt, turmeric, water and vinegar. Blend to combine. Pour into a small saucepan. Add 1 t. cornstarch to the mixture and whisk to combine. Bring dijon mustard to a boil in the saucepan. Whisk often. When it is boiling and the mustard has thickened, take off heat and let cool.

xx.

val

mustard sauce.

So it is a few days past Easter...opps! But if you still have any leftover ham and you want to give your leftovers a yummy, little kick, try this mustard sauce on them.

1/3 c. chopped green onion

1/3 c. chopped red bell pepper

1/4 c. butter

1 T flour

1 1/2 c. evaporated milk

1/3 c. water

1/4 c. mayo

1/3 c. prepared mustard (I like to use spicy or dijon mustard for a little kick!)

salt and pepper, to taste

In a medium saucepan, saute chopped green onions and peppers in butter over medium heat. Stir in flour. Gradually add evaporated milk and water until it boils. Take off heat and add mayo and prepared mustard. Stir to combine. Add salt and pepper to taste. Serve warm. Store in refrigerator and reheat before use.

xx.

val