Sweet and Hot Maple Mustard

• dry mustard1 cup
• packed brown sugar1⁄2 cup
• maple syrup↗1⁄2 cup
• vegetable oil↗1⁄3 cup
• cider vinegar↗3 tablespoons
• salt↗1⁄2 teaspoon
• boiling water2 tablespoons

Step-by-step instructions

1. 1

   In food processor or blender, blend mustard, sugar, maple syrup, oil, vinegar and salt until smooth. With motor running, add water, scraping down side of bowl as necessary.

2. 2

   Fill decorative jar or jars; seal.

3. 3

   Use immediately for hot mustard or store at room temperature for 2 weeks before using for mild mustard.

4. 4

   Make-ahead: Store at room temperature for up to 6 months.