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  • Serves: 12 Servings

Mustard, Traditional English

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 1 c Water
  • 1 c Mustard powder dry


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.

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