Ingredients
2 cups prepared yellow mustard, such as French’s
Freshly squeezed juice from 1 or 2 lemons (1/4 cup)
1/2 cup apple cider vinegar
1/4 cup brown sugar, preferably light brown sugar
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder
Preparation
Combine the mustard, lemon juice, vinegar, brown sugar, cayenne and black peppers, salt and garlic powder in a medium saucepan over medium-high heat. Once the mixture starts to boil, reduce the heat to medium-low; cook for about 20 minutes, stirring occasionally.
Transfer to a container with a tight-fitting lid. Cool uncovered to room temperature, then cover and refrigerate for up to 1 month.
