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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hot Mustard Recipe

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This recipe for Hot Mustard is from The Olson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp dry mustard
1 tsp flour
A little salt and pepper
1 tsp sugar
Boiling water
Vinegar
Directions:
Directions:
Mix together dry ingredients. Pour boiling water over it and stir until smooth. Cover and let stand for awhile. Thin with vinegar.
Personal Notes:
Personal Notes:
Over the years, the mustard has become hotter! Daring mustard makers like to use the dry "Chinese Hot Mustard" in place of the milder mustard variety. The test to determine if the proper heat level has been reached requires eyes to water and sinuses to be cleared.

 

 

 

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