MUSTARD: Serrano Honey Mustard

A tablespoon of this mustard is all you need to emulsify (hold together) a great vinaigrette or marinade.  Place the mustard in a bowl, and slowly whisk in the vinegar.  Whisking quickly and continuously, follow with olive oil.  The key here is to whisk briskly so that it creates a homogenous emulsification that holds the oil and vinegar together as opposed to what it would normally do which is separate.

1. Combine the ingredients in a small saucepan and cook over medium to medium-low heat for 6 minutes.  Stir frequently until it thickens and then remove from heat.  Allow the mustard to cool before storing it in an airtight container.
2. You can also play around by adding herbs, ale, wine, chillies, peppercorns, horseradish, and on and on.  The possibilities here are endless.
3. Depending upon how spicy you like your mustard, you can refrigerate it at this point, which will preserve its fiery characteriestic, or allow it to sit at room temperature for a day +/- which will mellow its flavor (the longer it sits, the more mellow it becomes).