Molasses Mustard
Comments:	This mustard is ideal to add to navy beans as it is made with the same ingredients that are usually used to prepare this classic winter days dish. Simply mix approximately 1/4 cup [60 mL] of this mustard into baked beans approximately 30 minutes before the end of baking time. It is also delicious spread onto dark brown bread slices used to prepare a steak sandwich. It would also be wise to mix some into any marinade for meat.
Servings:	Approximately 1 cup [250 mL]
Ingredients	Preparation
1/2 cup [125 mL] whole brown mustard seeds, grossly ground 1 cup [250 mL] cold water 1/2 cup [125 mL] dry mustard 3 tablespoons [45 mL] light molasses 1 tablespoon [15 mL] coriander 1 clove garlic, minced 2 teaspoons [10 mL] salt	Into a bowl, mix together ground brown mustard seeds and cold water; leave to saok for 2 hours, at room temperature. Pour to throw away the water [no dot strain mixture]. Into a medium bowl, mix together soaked mustard seeds, dry mustard, molasses, coriander, minced garlic and salt. Transfer mustard into a really clean dry jar or bowl. Tightly close. Refrigerate mustard for 2 weeks before using.