| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Sauces | 12 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 | c | Mustard powder dry |
INSTRUCTIONS
Mustard loses potency if heated therefore the traditional recipe calls for COLD water. Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use. Let stand for at least 10 minutes before serving to allow the enzymes to develop. Serve: with beef, ham, cheese and sausages. Posted to MM-Recipes Digest V4 #203 by [email protected] on Aug 5, 1997
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