| Vinegar (100 grain) | 33.09% |
| Water | 33.09% |
| Yellow Mustard Flour #106 | 26.64% |
| Sugar | 0.93% |
| Salt | 3.57% |
| Turmeric | 1.06% |
| Pepper | 0.05% |
| Allspice | 0.01% |
| Cloves | 0.07% |
| Fresh Jalapeno – finely chopped | 0.99% |
| Fresh Garlic- finely chopped | 0.50% |
Mix dry mustard with water at room temperature and allow to “soak” for 10 minutes (heat and flavour development). Add remaining ingredients blending well. Evaluate taste, flavour and aroma after 2 weeks of “aging”.
