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Title: Sherry Mustard
Categories: Condiment Sauce
Yield: 1 Cup
| 3/4 | c | Mustard powder |
| 1/4 | c | Cold water |
| 3/4 | c | Dry sherry |
| 1 | ts | Brown rice syrup |
| 1 | ts | White wine vinegar |
Whisk mustard with the cold water in a medium sized bowl & set aside for 10 minutes.
Stir in the remaining ingredients until you have a spreadable consistency. Either serve immediately, or cover & store in the refrigerator for up to six months. This mustard makes a good addition to sauces.
"Vegetarian Gourmet" Winter, 1995
Posted to MM-Recipes Digest V4 #103 by dburns@synapse.net (Dave Burnside )
on Mar 28, 1997 By "Rick Matejka" previous next