Traditional english mustard
12 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Water |
| 1 | x | 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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