Hot Mustard
5m prep 0s cook 2h ready
About ½ cup Catch-in-the-throat Chinese and German mustards are made by blending dry mustard to a paste with a cold liquid such as water, flat beer, or vinegar. Use high-quality dry mustard for the best results. Use this mustard as is, or add one of the various flavorings recommended below. It is very sharp when freshly made, but mellows over time; we suggest refrigerating it, covered, for several days before serving it. This is wonderful spread on cold meat sandwiches, particularly roast beef or corned beef.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ½ cup dry mustard
- 2 tablespoons dry white wine
- 2 tablespoons cider vinegar
- 2 tablespoons water
- 1 teaspoon salt
- ½ teaspoon white pepper
Let's Cook
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Step 1.
Combine in a bowl: ½ cup dry mustard; 2 tablespoons dry white wine; 2 tablespoons cider vinegar; 2 tablespoons water; 1 teaspoon salt; ½ teaspoon white pepper
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Step 2.
Let stand for 2 hours, then stir well again. Cover and refrigerate until ready to use. This will keep, covered and refrigerated, for 2 to 3 weeks.
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