Sherry Mustardcondiments, sauces 3/4 cup mustard powder 1/4 cup cold water 3/4 cup dry sherry 1 teaspoon brown rice syrup 1 teaspoon white wine vinegar Whisk mustard with the cold water in a medium sized bowl & set aside for 10 minutes. Stir in the remaining ingredients until you have a spreadable consistency. Either serve immediately, or cover & store in the refrigerator for up to six months. This mustard makes a good addition to sauces. "Vegetarian Gourmet" Winter, 1995 |
