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
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
MsgID: 3139132
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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