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2 tb Or 3 - water, vinegar or flat beer
1/4 c Dry mustard
Hot Mustards are based on cold liquids ~- water, vinegar or flat beer. Add 2 to 3 Tablespoons liquid to about 1/4 cup dry mustard. If is too hot tone it with a little olive
oil or vegetable oil, garlic, tarragon leaves and a pinch of sugar.
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