Yield: 1 Servings
|¼ cup||Mustard, Dry|
|2 tablespoons||Cold Water|
Place dry mustard in small bowl. Gradually add water, mixing thoroughly until smooth. Allow the mixture to stand for at least 10 minutes to develop its flavor.
Use the same method, substituting for the water other liquids such as vinegar, wine, stale beer, milk, or even flat champagne. If the mustard is to hot for your palate, add one teaspoon of sugar to tone down its bite. A teaspoon of heavy creamadded also turns down the flames.
Makes ¼ cup.
Serving Ideas : hot/cold roast beef, lamb, chinese spareribs, corned beef, NOTES : If larger amounts are needed, this recipe may be increased proportionately & made in a blender or processor fitted with a steel blade.
Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried <Noellekk@...> Date: Sat, 11 Jan 1997 00:46:26 -0500