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Black Pepper Mustard
3 tb Yellow mustard seed
1 tb White wine vinegar
1 1/2 tb Water
1/4 ts Salt
1/4 ts Freshly ground black pepper
Coarsely grind the mustard seed. Transfer to a small bowl,
add all the remaining ingredients, and mix thoroughly with a fork.
Cover with plastic wrap and set aside for 2 hours.
The mustard should be ready to use immediately, with a refrigerator shelf life
of 3 months
Smallest Continent: Australia, 3,132,000 square
miles
Black Pepper Mustard 2
1/2 c Mustard powder
1/3 c Cold water
3/4 c All-purpose flour
2 tb Brown rice syrup
1 1/2 ts Salt
3/4 ts Coarsely ground black pepper
1/3 c White wine vinegar
Whisk mustard powder with the cold water in a medium sized bowl. Set aside
for 10 minutes.
Add the rest of the ingredients & stir until smooth & creamy.
Serve immediately or refrigerate in an airtight container for up to 6 months.
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