| 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 <Noellekk@AOL.COM>
Date: Sat, 11 Jan 1997 00:46:26 -0500
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