Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Dry Mustard |
| ½ cup | Granulated Sugar |
| ¼ cup | Boiling Water |
| 2 tablespoons | Vegetable Oil |
| 2 teaspoons | Worcestershire Sauce |
| ½ teaspoon | Salt |
| 2 teaspoons | Cider Vinegar |
Place all the ingredients in the container of a blender or food processor fitted with a steel blade. Process for 1 minute. Scrape down sides with a rubber spatula & process for 30 seconds longer. Keep in a well-sealed container & allow to stand overnight before using.
Makes ¾ cup.
Serving Ideas : hot/cold seafood, cold meats, smoked fish 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