Mustard~ traditional english

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.

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