Swedish mustard

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

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