SWEET HOT MUSTARD
In food processor, blend mustard with ¼ cup water until smooth paste forms. Add brown sugar, honey, vinegar, oil, salt and lemon juice; blend, scraping down side twice, until smooth, about 1 minute. Scrape into sterilized 2-cup canning jar; seal tightly. (Make-ahead: Refrigerate for up to 1 month.)
PER 1 TBSP
about 57 cal, 1 g pro, 2 g total fat (trace sat. fat), 8 g carb (trace dietary fibre, 8 g sugar), 0 mg chol, 26 mg sodium, 28 mg potassium. % RDI: 1% calcium, 2% iron, 2% vit C, 2% folate.
MAKES ABOUT 2 CUPS HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES