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Black Pepper Mustard


Yield: 1 Cup

1/2 c Mustard powder
1/3 c Cold water
3/4 c All-purpose flour
2 tablespoon Brown rice syrup
1 1/2 teaspoon Salt
3/4 teaspoon Coarsely ground black pepper
1/3 c 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 and stir until smooth and creamy. Serve immediately or refrigerate in an airtight container for up to 6 months.

This mustard makes a good, piquant, sandwich spread.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.