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
What's hot on Dr Daddy Cooks?
- Kosher-Style Deli Corned Beef
- Baked Flounder and Rice
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Kosher-Style Dills
- Beef Ravioli in Broth with Spinach
- Roasted Brussels Sprouts
- Chicken and Rice, Italian style
- Ingredient: Using Steam to Hard Cook Eggs
- Rotisserie Chicken and Couscous
- Fajitas
Sunday, April 3, 2016
Hot Chinese Mustard
Developed March, 2016.
Subscribe to:
Posts (Atom)