Philippe'S The Original Hot Mustard - cooking recipe

Ingredients

4 tablespoons Coleman's dry mustard
1 tablespoon white wine vinegar
2 tablespoons beer
1 garlic clove
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon turmeric
1 tablespoon olive oil

Preparation

In a heavy pot over medium heat whisk together dry mustard, vinegar and flat beer.
Using a press mince garlic into mixture.
Continually whisking blend in sugar, salt and turmeric.
To tame down the heat you may add 1 tablespoon olive oil whisked.
Place in a sealed jar for at least 1 day.
Will remain in fridge for at least 2 months.