Black Pepper Mustardcondiments, spreads 1/2 cup mustard powder 1/3 cup cold water 3/4 cup all-purpose flour 2 tablespoon brown rice syrup 1 1/2 teaspoon salt 3/4 teaspoon coarsely ground black pepper 1/3 cup white wine vinegar Whisk mustard powder with the cold water in a medium sized bowl. Set aside for 10 minutes. Add the rest of the ingredients & stir until smooth & creamy. Serve immediately or refrigerate in an airtight container for up to 6 months. This mustard makes a good, piquant, sandwich spread. "Vegetarian Gourmet" Winter, 1995 |
