Herbed Mustard

1. heat mustards, wine and vinegar in a saucepan on low heat.

2. cover and cook for 7 mins, stirring occasionally.

3. blend with an imersion blender until smooth.

4. add sugar, simmer for 7 minutes more.

5. stir in herbs.

6. cool and pour into sterilized jars.

7. keep refrigerated up to 3-4 weeks.

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Nutrient	Quantity
Protein	0.0347 g
Carbohydrates	8.9894 g
Energy	45.5525 kCal
Water	56.5664 g
Calcium, Ca	11.055 mg
Niacin	0.0099 mg
Sodium, Na	7.3 mg
Manganese, Mn	0.0333 mg
Fructose	0.0999 g
Sucrose	8.5104 g
Choline, total	0.207 mg
Sugars, total	8.7318 g
Vitamin B-6	0.0037 mg
Selenium, Se	0.108 g
Ash	0.1421 g
Pantothenic acid	0.0119 mg
Copper, Cu	0.0102 mg
Betaine	0.009 mg
Iron, Fe	0.3328 mg
Carbohydrate, by difference	8.9894 g
Phosphorus, P	5.14 mg
Folate, total	0.09 g
Glucose (dextrose)	0.1215 g
Zinc, Zn	0.0206 mg
Folate, DFE	0.09 g
Vitamin C, total ascorbic acid	0.2988 mg
Folate, food	0.09 g
Magnesium, Mg	3.2 mg
Potassium, K	35.2725 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.5 cup	0	0	0
Brown sugar	1 tablespoon	34.2	8.8281	0
Mustard Powder	1 teaspoon	0	0	0
herb	1 tablespoon	0	0	0
champagne vinegar	0.25 cup	0	0	0
white mustard seed	0.33 cup	0	0	0