Suave Mustard
Equal amounts dry mustard powder and liquid(s). The liquid(s) can be a mixture. My favorite is half vinegar and half champagne. Or use beer, black tea, fruit juices, nut milks, or just water. Make a paste and season, if desired, with salt, sugar, dill, tarragon, or garlic. If left uncooked, the mustard retains its powerful characteristic bite.
To make a suave: put the paste into a heat-proof glass container and cook over boiling water [as in a double-boiler] for 15 minutes, covered. I use a mason jar and set it in a sauce pan of water, simmer uncovered stirring often. No clean up – just put a lid on the jar after it is cooled.
This recipe seems to be adapted from Joy of Cooking cookbook:
http://haggen.gsnrecipes.com/Recipes/RecipeFull.aspx?RecipeID=30979&QuickSearch=71&PageNumber=2&Source=search
This jar was made using 3/4 cup mustard powder and 3/4 cup liquid.
Mustard powder is 5 calories a teaspoon.
Mustard powder is 5 calories a teaspoon.
