Here is a fruity, cool mustard which has a wonderful flavor by not that much heat. But what’s to stop you customizing any of these recipes. They are all three, good basic recipes. This goes well with fish, meats of all types. It makes great sandwiches. Add a generous dab of mayonnaise or sour cream and you have a great dip for veggies. If it is too thick, thin with pineapple juice. I often add the juice for the extra flavor it imparts.
3 TBS mustard powder
1 teaspoon chili powder
1 TBS sherry or white sparkling wine
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 lb. rough chopped pineapple fresh or canned, drained
1 TBS juice reserve if using canned
TIP:
Try adding some FINE chopped jalapeno for added color and fire (sparingly and work from there)