Recipe - Hot English Mustard

One fourth cup Mustard, Dry
2 tablespoon Cold Water

Place dry mustard in small bowl. Gradually add water, mixing thoroughly
until smooth. Allow the mixture to stand for at least 10 minutes to develop
its flavor.

For Variation:

Use the same method, substituting for the water other liquids such as
vinegar, wine, stale beer, milk, or even flat champagne. If the mustard is
to hot for your palate, add one teaspoon of sugar to tone down its bite. A
teaspoon of heavy creamadded also turns down the flames.

Makes One fourth cup.

Serving Ideas : hot/cold roast beef, lamb, chinese spareribs, corned beef,

NOTES : If larger amounts are needed, this recipe may be increased
proportionately & made in a blender or processor fitted with a steel blade.

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