Categories: Burger Toppings
Ingredients
- 1/4 cup olive oil
- 2 large garlic cloves, minced
- 3/4 cup sherry vinegar
- 1/3 cup water
- 1 tbsp. packed brown sugar
- 1 tsp turmeric
- 2 tsp kosher salt
- 1/2 cup mustard seeds, pulsed until cracked
- 1/2 cup sour cream
Directions
-
In a small saute pan, set the oil over medium-high heat. When the oil is hot, add the minced garlic and cook, stirring constantly, until the garlic is brown. Remove from heat and strain, reserving oil for a vinaigrette or other use. Set the browned garlic aside.
-
In a small saucepan over medium-high heat, bring the sherry vinegar, water, brown sugar, turmeric, and salt to a boil, stirring occasionally. Remove from the heat. Place the mustard seeds in a small, nonreactive bowl and pour the hot liquid over them. Fold in the garlic, cover and refrigerate for 1 day.
-
Remove the mustard from the fridge and fold in the sour cream. Use immediately or cover and refrigerate until needed, up to 2 weeks.