| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| British | Condiments | 1 | Cup | |
INGREDIENTS
| 1 | c | Dry mustard |
| 1/2 | c | Brown sugar, firmly packed |
| 1 | ts | Salt |
| 1/4 | ts | Tumeric |
| 1 | ts | White wine vinegar |
| 1/3 | c | Flat beer |
INSTRUCTIONS
Mix dry mustard, brown sugar, salt and tumeric together in a bowl. Sprinkle with vinegar to moisten. Continue moistening with flat beer. Mix together until mustard is a smooth thick creamy mixture. Put mustard in a jar that has a tight fitting lid. Chill in a refrigerator for future use. Source: British Columbia Heritage Cookbook : by Mary Evans-Atkinson pub 1984 : ISBN 0-920620-60-4 : Page 119
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