HOMEMADE HOT MUSTARD
3 tablespoons dry mustard
Dry white wine
1/4 teaspoon salt
Place the mustard in a small mixing bowl. Gradually add the wine, stirring with a fork. Add enough wine to make a thin paste. Season with the salt. Let the mustard stand ten minutes to develop its flavor.
Note: Mustard tends to lose its strength and become bitter if it stands too long, so it is best to make a fresh batch each time it is to be used. Beer, water, or milk may be used as a substitute for the wine.
Source: The New York Times International Cookbook by Craig Claiborne
3 tablespoons dry mustard
Dry white wine
1/4 teaspoon salt
Place the mustard in a small mixing bowl. Gradually add the wine, stirring with a fork. Add enough wine to make a thin paste. Season with the salt. Let the mustard stand ten minutes to develop its flavor.
Note: Mustard tends to lose its strength and become bitter if it stands too long, so it is best to make a fresh batch each time it is to be used. Beer, water, or milk may be used as a substitute for the wine.
Source: The New York Times International Cookbook by Craig Claiborne
MsgID: 3139133
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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