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Hot Mustard |
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Category: Seasonings
1 to 2 cups water
1/2 cup powdered mustard
1. Bring water to a boil; then let cool.
2. Gradually add water to dry mustard, stirring in a little at a time, until the mixture becomes smooth, thin and paste-like.
3. Let stand at least 15 minutes to "develop" its flavor (or better still, refrigerate, covered, overnight). Serve as a dip in small condiment dishes.
NOTE: Hot mustard can be prepared in smaller quantities, but the larger the batch, the better the flavor. Between uses, keep refrigerated in a tightly capped jar.
VARIATION:
* After step 1, add to the water a small amount of salt and vinegar. (For each 1/2 cup water, allow 1/4 teaspoon salt and 1 teaspoon vinegar.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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