Spicy Honey Mustard

As I was getting ready to make this recipe, I looked at the amounts given for each ingredient, and found that I had grossly underestimated how much dry mustard I would need... So, for now, I have to admit that I improvised and made a very small portion of this recipe. However, it was delicious, and I'm hoping to make more when I can get my hands on more mustard! I found this recipe on the Small Measures blog. The link has a post with several different mustard recipes, I tried the Spicy Honey Mustard. It is delicious.

Ingredients:

• 1 cup dry mustard
• 1 cup cider vinegar
• 1/3 cup honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

Combine all ingredients in a small pot. Whisk to blend and bring to a simmer over medium heat for 5–6 minutes.

When the mustard is thoroughly heated, ladle it into sterilized jars (leave 1/2-inch of head space if you plan to water-bath can the mustard).

Either refrigerate the mustard and consume within several weeks or water-bath process it for 10 minutes and use within one year.

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My Alterations:
 I can't have honey right now, so I substituted agave nectar for that. I did my best to estimate on the honey, salt, and pepper, because I only used a Tablespoon of the dry mustard and vinegar... It seemed to come out ok, so I must not have done a terrible job!