MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sherry Mustard
 Categories: Condiments, Sauces
      Yield: 1 Cup
 
    3/4 c  Mustard powder
    1/4 c  Water; cold
    3/4 c  Dry sherry
      1 ts Brown rice syrup
      1 ts White wine vinegar
 
  Whisk mustard with the cold water in a medium sized bowl & set
  aside for 10 minutes.
  
  Stir in the remaining ingredients until you have a spreadable
  consistency. Either serve immediately, or cover & store in the
  refrigerator for up to six months. This mustard makes a good
  addition to sauces.
  
  Recipe by Vegetarian Gourmet, Winter, 1995
  
  Posted to MM-Recipes Digest V4 #103
  by Dave Burnside <dburns@synapse.net> on Mar 28, 1997
 
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