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Garlic Mustard


3 oz Mustard powder
1 teaspoon Salt
1 teaspoon Honey
2 Fluid ounces white wine vinegar
2 Fluid ounces water
1 Fat garlic clove; peeled, minced OR
1 teaspoon Garlic powder
1 teaspoon Paprika
2 Fluid ounces light olive or vegetable oil

Put all the ingredients in a blender or food processor. Blend about 30 seconds, or until the mustard is smooth and the garlic hardly visible. Pour into small jars or pots and cap tightly. Keep for at least a week before using.




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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.