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