| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Sauces and |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Or 3 – water, vinegar or flat beer |
| 1/4 |
c |
Dry mustard |
INSTRUCTIONS
Recipe by: The Joy of Cooking Hot Mustards are based on cold liquids --
water, vinegar or flat beer. Add 2 to 3 Tablespoons liquid to about 1/4 cup
dry mustard. If is too hot tone it with a little olive oil or vegetable
oil, garlic, tarragon leaves and a pinch of sugar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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