Sherry Mustard

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Title: Sherry Mustard
Categories: Condiments, Sauces
Yield: 1 Cup

0.75 c Mustard powder
0.25 c Cold water
0.75 c Dry sherry
1.00 ts Brown rice syrup
1.00 ts White wine vinegar

Whisk mustard with the cold water in a medium sized bowl & set aside
for 10 minutes.

Stir in the remaining ingredients until you have a spreadable
consistency. Either serve immediately, or cover & store in the
refrigerator for up to six months. This mustard makes a good addition
to sauces.

"Vegetarian Gourmet" Winter, 1995

Posted to MM-Recipes Digest V4 #103 by dburns@synapse.net (Dave
Burnside ) on Mar 28, 1997

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