Black pepper mustard
1 Cup
Ingredients
| Quantity | 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 |
Directions
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