| 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 BobbieB1@aol.com on Aug 5, 1997
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