Your basic mustard

Yield: 1 Servings

Measure Ingredient
1 cup Mustard powder
3 fluid ounce Vinegar
3 fluid ounce Water
½ teaspoon Salt
1 tablespoon Honey

>From Penzey's:

mix until smooth. add peppers as desired let age (room temp) 4 to 8 weeks The longer you let it age the milder it gets. After aging, store in the refrigerator.

Posted to CHILE-HEADS DIGEST by "Richard Schwaninger" <richard.schwaninger@...> on Apr 15, 1998

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