| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Russian | Condiment | 1 | Servings |
INGREDIENTS
| 1 | c | Dry Mustard |
| 2 | tb | Cold Water |
| 1 1/2 | c | Boiling Water |
| 1/4 | c | Granulated Sugar |
| 3 | tb | White Vinegar |
| 2 | tb | Vegetable Oil |
| 1/2 | ts | Salt |
INSTRUCTIONS
In a bowl mix together the dry mustard & cold water to form a stiff paste. Smooth down the mixture with a rubber spatula. Pour 1/2 cup of the boiling water over the mustard; do not stir. Let the water sit on top. Allow to cool & carefully pour the water off. Pour another 1/2 cup of boiling water over the mustard & repeat the procedure. Repeat once more with the last 1/2 cup. When this last is cooled & poured off, whisk in the sugar, vinegar, oil, & salt. Blend well. Keep in a well-sealed container & allow to stand overnight before using. Makes 1 1/4 cups. Serving Ideas : Siberian dumplings, broiled fish, cold vegies, vegie soups Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried <[email protected]> Date: Sat, 11 Jan 1997 00:46:26 -0500
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