Yield: 1 Cup
|½ cup||Mustard powder|
|⅓ cup||Cold water|
|¾ cup||All-purpose flour|
|2 tablespoons||Brown rice syrup|
|¾ teaspoon||Coarsely ground black pepper|
|⅓ cup||White wine vinegar|
Whisk mustard powder with the cold water in a medium sized bowl. Set aside for 10 minutes.
Add the rest of the ingredients & stir until smooth & creamy. Serve immediately or refrigerate in an airtight container for up to 6 months.
This mustard makes a good, piquant, sandwich spread.
"Vegetarian Gourmet" Winter, 1995