Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 1 cup | Mustard powder dry |
Mustard loses potency if heated therefore the traditional recipe calls for COLD water.
Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use. Let stand for at least 10 minutes before serving to allow the enzymes to develop.
Serve: with beef, ham, cheese and sausages.