Chinese mustard dishes have long remained my favorite and so is this Hot Mustard recipe. I have been experimenting on a wide variety of Hot Mustard recipes over the past one week. Here's the one I like the best!
2 Cup (32 tbs)
1⁄2 Cup (8 tbs)
1. Bring water to a boil; then let cool.
2. Gradually add water to dry mustard, stirring in a little at a time, until the mixture becomes smooth, thin and paste-like.
3. Let stand at least 15 minutes to develop its flavor (or better still, refrigerate, covered, overnight).