SOY MUSTARD

1/2 cup dry mustard
1/4 cup water
1 tablespoon soy sauce

Combine the mustard, water, and soy sauce. Dry mustard tends to lump, so make sure no lumps remain. Cover, and let stand for at least 4 hours to blend the flavors.

Pour into a jar. The soy sauce tends to bead, so stir before using. If the mustard is tightly covered, it will last for up to 2 months in the refrigerator.

Makes about 1/3 cup
Source: The Pantry Gourmet by Jane A. Doerfer