Ingredients
| ½ teaspoon ground turmeric | |
| ¼ teaspoon cayenne pepper | |
| 1 teaspoon table salt | |
| ½ teaspoon smoked paprika | |
| 55g yellow mustard powder | |
| 250ml water | |
| 150g cooked, mashed butternut squash (we used roasted) | |
| 125ml white wine vinegar |
Perhaps a bit quirky, but this take on classic hot-dog mustard really hit the spot for us. The sweetness of the butternut melding with the hot mustard and sharp vinegar creates a very versatile and balanced condiment.
Instructions
| 1. | Whisk together the dry ingredients and water in a small saucepan. |
| 2. | Place over a low-medium heat and cook for 40 minutes, stirring frequently until a thick, loose paste has formed. |
| 3. | Remove from the heat and stir in the mashed butternut until well combined. |
| 4. | Return to a low heat and gradually whisk in the vinegar. |
| 5. | Taste and adjust the heat to your liking – if you’re after a more fiery kick add more cayenne pepper. |
| 6. | Remove from the heat and set aside to cool before serving. |
| 7. | Store in a sealed jar in the refrigerator. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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