1 egg

1.25 tsp Brown Sugar

1/4 cup verjuice (or white wine vinegar & lemon juice)

1 cup Vegetable Stock

1tlb flour

1tsp mustard powder (or mustard seeds ground)

1tsp Tumeric

Pinch smoked Paprika

1cup wine

 

Soak the mustard seeds for approx 2hrs before

grinding (or pre gound mustard)

 

Mix with liquid of your choice till about as thick as

thick tomato sauce (vege stock- Wine - verjuice vinegar or combo of the above...making to your taste)

 

Taste....decide if it needs Honey -brown sugar or any other sweetener...again it up to you

 

Place it on the counter up till approx 20min it will gradually get hotter...if you store in the fridge it will stay hotter longer but in a sterile jar in the cupboard will be fine & won't stay so hot...

 

      (mustard has antibacterial properties)

The longer you leave it to develop the flavours the better...try adding different spices like cinnamon or hoseradish or Tumeric to give it a unique flavour