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Black Pepper Mustard

1/2 c Mustard powder
1/3 c Cold water
3/4 c All-purpose flour
2 tb Brown rice syrup
1 1/2 ts Salt
3/4 ts Coarsely ground black pepper
1/3 c White wine vinegar

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

Add the rest of the ingredients & stir until smooth & creamy. Serve immediately or refrigerate in an airtight container for up to 6 months.

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