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Title: Mustard~ Traditional English
Categories: Sauce
Yield: 12 Servings
| 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. By "Rick Matejka"
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