MENDOCINO MUSTARD
PUT
THE
BEST
ON
YOUR
WURST
Sauces, Dressings & Dips
Sweet Mustard Butter
6 Tbsp. Mendocino Mustard Hot & Sweet
4 Tbsp. ( ½ stick) unsalted butter, softened
In a small bowl, thoroughly mix together the mustard and butter.
Keeps refrigerated for up to two weeks. May be frozen for up to two months.
Makes 10 tablespoons.
This recipe is from The Jimtown Store Cookbook*, which offers recipes featured in the popular eatery in Northern California's rural Sonoma County.
Jimtown Store uses this Sweet Mustard Butter on a ham and Brie on baguette sandwich. They have also served it in an appetizer by spreading mustard butter on slices of crisp apple and topping with slices of extra sharp cheddar cheese.
*The Jimtown Store Cookbook, by Carrie Brown, John Werner, and Michael
McLaughlin,is published by HarperCollins.
Diane Dahl's Tomato-Mustard Vinaigrette
1 can tomato soup
2/3 cup vegetable oil
1/3 cup rice vinegar
2 Tbsp. Mendocino Mustard Hot & Sweet
2 Tbsp. sugar
1 Tbsp. chopped garlic
1 tsp. paprika
1 tsp. salt
½ tsp. pepper
Place all ingredients in a blender or food processor. Mix on high speed for 60 seconds. Refrigerate until use.
Makes 2 cups.
Thanks Diane!
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