In a bowl mix together the dry mustard & cold water to form a stiff paste. Smooth down the mixture with a rubber spatula. Pour 1/2 cup of the boiling water over the mustard; do not stir. Let the water sit on top. Allow to cool & carefully pour the water off. Pour another 1/2 cup of boiling water over the mustard & repeat the procedure. Repeat once more with the last 1/2 cup. When this last is cooled & poured off, whisk in the sugar, vinegar, oil, & salt. Blend well. Keep in a well-sealed container & allow to stand overnight before using. Makes 1 1/4 cups. Serving Ideas : Siberian dumplings, broiled fish, cold vegies, vegie soups Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried
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|Serving Size: 1 Serving (605g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 984 (54%)|
|Amt Per Serving||% DV|
|Total Fat 109.4g||146 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 74.3g|
|Polyunsanturated Fat 22.2g|
|Cholesterol 0mg||0 %|
|Sodium 23.6mg||1 %|
|Potassium 2201.8mg||58 %|
|Total Carbohydrate 150.1g||44 %|
|Dietary Fiber 47.4g||189 %|
|Sugars, other 102.8g|
|Protein 79.3g||113 %|
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Calories per serving: 1807
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