Yield: 1 Servings
|1 cup||Dry Mustard|
|2 tablespoons||Cold Water|
|1½ cup||Boiling Water|
|¼ cup||Granulated Sugar|
|3 tablespoons||White Vinegar|
|2 tablespoons||Vegetable Oil|
In a bowl mix together the dry mustard & cold water to form a stiff paste.
Smooth down the mixture with a rubber spatula.
Pour ½ cup of the boiling water over the mustard; do not stir. Let the water sit on top. Allow to cool & carefully pour the water off. Pour another ½ cup of boiling water over the mustard & repeat the procedure.
Repeat once more with the last ½ cup. When this last is cooled & poured off, whisk in the sugar, vinegar, oil, & salt. Blend well. Keep in a well-sealed container & allow to stand overnight before using.
Makes 1¼ cups.
Serving Ideas : Siberian dumplings, broiled fish, cold vegies, vegie soups 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