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.
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