- Cooking Time:
- Preparation Time:
- 4 Tbsp. powdered dry mustard (Coleman’s dry mustard)
- 2 tsp. water
- 3 tsp. fresh-squeezed lemon juice
- 1 tsp. vegetable oil
- 3 Tbsp. sugar
- pinch of salt
- In a small bowl, combine the mustard powder and the 2 tsp. of water to make a paste. Slowly pour in 6 Tbsp. of boiling water over the paste and let stand for 15 minutes. Then pour the water off. Stir in the remaining ingredients until the mustard is smooth. Store in refrigerator. Yield: 1/4-cup.
NotesIt's hot! Spread on sandwiches or serve on the side with cooked kielbasa or meats.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Italy or Bust
Angel Acres Thanksgiving Dinner Cookbook!
Driscoll's Berry DessertsSee More
Chinese New Years Sticky Rice Cake
Mushroom Barley Soup
Billy's Vanilla, Vanilla CupcakesSee More