Black pepper mustard

Yield: 1 Cup

Measure Ingredient
½ cup Mustard powder
⅓ cup Cold water
¾ cup All-purpose flour
2 tablespoons Brown rice syrup
1½ teaspoon Salt
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

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