DANISH-STYLE MUSTARD
2/3 cup dry mustard
1/4 cup honey
1/3 cup boiling water
1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon cider or malt vinegar
Combine the mustard and honey in a mixing bowl. Add the boiling water and beat until all the lumps are gone and the mustard forms a paste.
Beat in the oil, Worcestershire sauce, and vinegar. Refrigerate in a covered jar. The mustard will keep for several months if tightly capped.
Source: The Pantry Gourmet by Jane A. Doerfer
2/3 cup dry mustard
1/4 cup honey
1/3 cup boiling water
1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon cider or malt vinegar
Combine the mustard and honey in a mixing bowl. Add the boiling water and beat until all the lumps are gone and the mustard forms a paste.
Beat in the oil, Worcestershire sauce, and vinegar. Refrigerate in a covered jar. The mustard will keep for several months if tightly capped.
Source: The Pantry Gourmet by Jane A. Doerfer
MsgID: 3139131
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using 6 Ingredients or Less
Board: Daily Recipe Swap at Recipelink.com
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Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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