1 T dry yellow mustard powderStir together mustard powder and water until well combined. After five minutes, stir in the salt and vinegar. Stir in the vegetable oil vigorously until the oil is absorbed. Store covered in the cold. Use sparingly, it’s hot.
1 t water
1/4 t rice vinegar
1/8 t salt
1/2 t vegetable oil
Sunday, April 3, 2016
Hot Chinese Mustard
Developed March, 2016.
Subscribe to:
Posts (Atom)
Posts
