Title: Citrus Mustard
Categories: Condiment
Yield: 1 Servings

THE CONTAINER STORE
8	oz	Mustard, Dijon
2	ts	Lemon zest, grated; or
		Orange
1/2	ts	Extract, lemon; or orange

Makes a great sauce for shellfish.

Stir zest and extract into mustard in a 2-cup bowl. Mix well and pour into tight-closing sterilized jars. Refrigerate 3 weeks before serving.

Tyops by Sylvia Steiger.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, homepage: http://ourworld.compuserve.com/homepages/SylviaRN, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes

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