#paleo Homemade Mustard: ½ cup dry mustard; ½ cup white vinegar; 1 teaspoon salt; ½ teaspoon pepper; REPLACE sugar with 1 T honey; 3 egg yolks, beaten | In a heavy saucepan combine mustard, vinegar, salt, pepper and sugar. Simmer over low heat for 3 hours. Beat egg yolks into mixture and stir until thickened. Pour into hot, sterilized jars and seal. Cool at room temperature and store in the refrigerator.
Yum! Wisconsin Cheese Soup. Saving this one for the f Ingredients: 1/4 cup all-purpose flour 2 oz butter (1/4 cup) 2 cups sharp cheddar (grated) 2 tsp Worcestershire sauce 1 small onion 1 cup corn 2 cups milk 1 cup beer 1 1/2 tsp mustard powder 1/4 tsp cayenne pepper 1 tsp salt pepper Optional: Bacon or garlic croutons all!
Fresh Basil Pesto recipe: 3 cups packed fresh basil, 2/3 cup extra virgin olive oil, 1/2 cup pine nuts, toasted until golden and cooled, 2/3 cup grated Parmesan cheese, 2-3 cloves garlic, minced, Salt and pepper to taste