1. Heat the oil in a sauce pot. Add the onions and garlic. Season with salt and pepper. sauté
until the onions are translucent.
2. Add the water, mustard seeds, cider vinegar and sugar to the onions and garlic. Bring to a boil. Simmer over low heat for 10 minutes or until the liquid has reduced and the mustard seeds are sticky and hold together in a clump. Season with salt and pepper. Mix thoroughly.
3. Spread the mixture in a full-size 2″ hotel pan. Allow to cool. Transfer to a storage container. Cover, label, date and refrigerate for future service.
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