Title: Russian Mustard
Yield: 1 Servings
1 c Dry Mustard
2 tb Cold Water
1 1/2 c Boiling Water
1/4 c Granulated Sugar
3 tb White Vinegar
2 tb Vegetable Oil
1/2 ts Salt
In a bowl mix together the dry mustard & cold water to form a stiff paste.
Smooth down the mixture with a rubber spatula.
Pour 1/2 cup of the boiling water over the mustard; do not stir. Let the
water sit on top. Allow to cool & carefully pour the water off. Pour
another 1/2 cup of boiling water over the mustard & repeat the procedure.
Repeat once more with the last 1/2 cup. When this last is cooled & poured
off, whisk in the sugar, vinegar, oil, & salt. Blend well. Keep in a
well-sealed container & allow to stand overnight before using.
Makes 1 1/4 cups.
Serving Ideas : Siberian dumplings, broiled fish, cold vegies, vegie soups
Posted to FOODWINE Digest 10 Jan 97
Recipe by: The Mustard Cookbook
From: Randee Fried
Date: Sat, 11 Jan 1997 00:46:26 -0500