->Herb Mustard <-

4 cups vinegar (can substitute white wine for part of vinegar)

2 cups dry mustard

2 cups unbleached or whole wheat flour (whole wheat recommended)

1 1/4 cups sugar

1 clove garlic, crushed or pressed

1/4 cup mixed dried herbs (basil, thyme, parsley, marjoram, rosemary)

Add the vinegar to the mustard, flour, and sugar, stirring well

until lump-free. Stir in garlic and herbs. Let the mixture stand overnight, then stir again. If the mustard is too thin, add more

flour. Pour into covered crocks or jars.