1 gallon apple cider
4 sticks cinnamon stick
1 teaspoon whole cloves
1/3 cup mustard, stone ground
1/2 cup olive oil
1/4 teaspoon pepper, coarse ground black
1 teaspoon poppy seed
Yield: 1 quart
1. In steam-jacketed kettle, slowly boil apple cider with cinnamon sticks and cloves until reduced by 3/4 and slightly thickened. Discard cinnamon sticks and cloves.
2. Using a wire whip, mix mustard, oil, pepper, and poppy seed. Serve at room temperature. Shake or mix before serving.
4 sticks cinnamon stick
1 teaspoon whole cloves
1/3 cup mustard, stone ground
1/2 cup olive oil
1/4 teaspoon pepper, coarse ground black
1 teaspoon poppy seed
Yield: 1 quart
1. In steam-jacketed kettle, slowly boil apple cider with cinnamon sticks and cloves until reduced by 3/4 and slightly thickened. Discard cinnamon sticks and cloves.
2. Using a wire whip, mix mustard, oil, pepper, and poppy seed. Serve at room temperature. Shake or mix before serving.