Here is the dry mustard sugar mix.
½ cup dry mustard
¼ cup sugar
½ tsp. salt
Boiling water (about ½ cup)
2 Tbsp. oil
2 Tbsp. vinegar
Mix mustard, sugar and salt so there are no lumps. Gradually add enough boiling water to make it the consistency of sour cream. Add the oil and vinegar, stirring until completely smooth. I serve this with cutletti, ham, sausages or any cold meats.
Second photo is after the boiling water is added.
This recipe is taken from Our Daily Bread cookbook compiled by the Sisterhood of the Protection of the Holy Virgin Church, Santa Rosa, California.
It never occurred to me that someone could make their own mustard! This looks great. I will try it :)
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I will soon be posting a recipe for a meat patty that this goes well with. Since this was ready first, it got posted first. Be prepared, it is a hot mustard.
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