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1 c Hot mustard powder
1/4 c Cold water
1/2 c Rice wine vinegar
1/4 c Honey
1 tb Finely minced garlic
1 ts Kosher salt
In a bowl stir
together the mustard flour and water to make a paste and let sit for
20 minutes. Add the rice wine vinegar, honey, garlic and salt and
stir to combine. Transfer the mixture to sterile jar and seal
tightly. Store on a dark, cool shelf for 3 weeks before using.
Mustard should be refrigerated once open and will keep for 6 months.
Yield: 2 cups
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