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Chinese Mustard

1/2 c Powdered mustard
1/2 c Water
1/4 c White wine (to 1/2 cup)
1 ts Sesame oil


Bring water to a boil; then let cool. Gradually add water to dry mustard, stirring in a little at a time. Also slowly add wine to mustard paste until it becomes smooth and thin. Add sesame oil and mix well with mustard. Keep refrigerated in a tightly capped jar.




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