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Black Pepper Mustard
3 tb Yellow mustard seed
1 tb White wine vinegar
1 1/2 tb Water
1/4 ts Salt
1/4 ts Freshly ground black pepper
Coarsely grind the mustard seed. Transfer to a small bowl, add all the
remaining ingredients, and mix thoroughly with a fork. Cover with
plastic wrap and set aside for 2 hours. The mustard should be ready
to use immediately, with a refrigerator shelf life of 3 months.
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