{"id":166,"date":"2008-06-02T02:00:27","date_gmt":"2008-06-02T09:00:27","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/sauces-stocks-marinades\/lars-spicy-brown-mustard\/"},"modified":"2018-01-15T15:17:13","modified_gmt":"2018-01-15T22:17:13","slug":"spicy-brown-mustard","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/spicy-brown-mustard\/","title":{"rendered":"Spicy Brown Mustard"},"content":{"rendered":"
I’m a great lover of good mustard, not just as a condiment, but it makes all the difference when used as an ingredient in so many dishes & sauces.\u00a0 Brown mustard is especially popular. While Grey Poupon makes a great one, I had to have a go myself. After much trial and error, here’s the end results. It takes a little time, but if you’re a mustard lover, the end result is worth it!<\/p>\n