| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
2 |
Cups |
INGREDIENTS
| 1 |
c |
Hot mustard powder |
| 1/4 |
c |
Cold water |
| 1/2 |
c |
Rice wine vinegar |
| 1/4 |
c |
Honey |
| 1 |
tb |
Finely minced garlic |
| 1 |
ts |
Kosher salt |
INSTRUCTIONS
Recipe by: COOKING LIVE SHOW #CL8870 Preparation Time: In a bowl stir
together the mustard flour and water to make a paste and let sit for 20
minutes. Add the rice wine vinegar, honey, garlic and salt and stir to
combine. Transfer the mixture to sterile jar and seal tightly. Store on a
dark, cool shelf for 3 weeks before using. Mustard should be refrigerated
once open and will keep for 6 months.
Yield: 2 cups
Posted to MC-Recipe Digest V1 #613 by thelma@pipeline.com on May 16, 1997
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