Sherry mustard

Yield: 1 Cup

Measure Ingredient
¾ cup Mustard powder
¼ cup Cold water
¾ cup Dry sherry
1 teaspoon Brown rice syrup
1 teaspoon White wine vinegar

Whisk mustard with the cold water in a medium sized bowl & set aside for 10 minutes.

Stir in the remaining ingredients until you have a spreadable consistency. Either serve immediately, or cover & store in the refrigerator for up to six months. This mustard makes a good addition to sauces.

"Vegetarian Gourmet" Winter, 1995

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