8 oz Mustard, Dijon
1/4 teaspoon Red chile pepper flakes
1 teaspoon Shallots; finely minced
2 ds Nutmeg, grated
Adds zest to ham or prime rib.
Stir seasonings into mustard in a 2-cup bowl. Mix well and pour into tight-closing sterilized jars. Refrigerate 3 weeks before serving.