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CREOLE MUSTARD

Yield: 1 1/4 cups.

8 ounces prepared brown mustard
1 tablespoon molasses
1 tablespoon minced shallot
1/2 teaspoon hot sauce


In a small bowl, combine all ingredients, mixing well until smooth.

Cover and let stand for 30 minutes for flavors to mellow.

Serve as a condiment for seafood, poultry or beef.

Note: Mustard may be covered and refrigerated for up to two weeks.


Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

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