Black Pepper Mustard Recipe
Yield: 1 CupRecipe by luhu.jp
Ingredients:
1/2 cup: Mustard powder,
1/3 cup: Cold water,
3/4 cup: All-purpose flour,
2 tbsp: Brown rice syrup,
1 1/2 tsp: Salt,
3/4 tsp: Coarsely ground black pepper,
1/3 cup: White wine vinegar,
Directions:
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.
This mustard makes a good, piquant, sandwich spread.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp
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.
This mustard makes a good, piquant, sandwich spread.
"Vegetarian Gourmet" Winter, 1995
Source from luhu.jp