Title: Cooked Creamy Hot Mustard
Categories: Condiment Sauce
Yield: 1 Cup

1/2	c	Dry mustard
1/2	c	Sugar
2	ts	Potato starch
1/3	c	Milk; OR half & half

Stir all ingredients in a small heavy saucepan over medium heat until mixture thickens and is smooth (do not boil.) Remove from heat and beat until cold. Spoon into small jars, cover and refrigerate. For best flavor let stand for at least a week. Stir before serving.

Woman's Day, 11/20/78

MM by Dave Sacerdote From: Dave Sacerdote Date: 20 Jun 97 National Cooking Echo Ä

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