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

1. 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.

2. 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.

3. Remove the mustard from the fridge and fold in the sour cream. Use immediately or cover and refrigerate until needed, up to 2 weeks.

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