Traditional English Mustard
Yield
servingsPrep
5 minCook
0 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
|
*
|
| 1 | x |
dry mustard
powder |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
|
*
|
| 1 | x |
dry mustard
powder |
*
|
Directions
Mustard loses potency if heated therefore the traditional recipe calls for COLD water.
Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use.
Let stand for at least 10 minutes before serving to allow the enzymes to develop.
Serve: with beef, ham, cheese and sausages.
