Maple-Basil Mustard

Directions

1. 1
   In top of double boiler, mix dry mustard and cornstarch.
2. 2
   Whisk in 1/3 cup water, then let stand, uncovered, 15 minutes.
3. 3
   Gradually heat mixture over simmering water, until mustard thickens slightly, 5 to 7 minutes.
4. 4
   Remove pan from water, and whisk remaining ingredients into mustard.
5. 5
   Let mustard stand at room temperature for 30 minutes, then thin, if necessary, with 1 tablespoon more vinegar, water or maple syrup.
6. 6
   Pack into small, clean jar.
7. 7
   Replace lid, and refrigerate until ready.
8. 8
   This will keep at least 3 to 4 weeks in the refrigerator.