Pantry Mustard
Author: Kitchens
  • 1/4 Cup coarse-grained mustard
  • 3/4 Cup Dijon mustard
  • 1/4 Cup dried basil leaves
  • 1/2 Cup canola oil
  1. In a food processor, blend the mustards and basil leaves until smooth. With the machine running, slowly add the oil until the mixture is smooth. Chill for a day before using. Keeps indefinitely refrigerated; cover tightly to prevent it from darkening. Serve with ham or other foods. Makes a great marinade for broiled shrimp or use on sandwiches.
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