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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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