In a small bowl, stir together the dry mustard and the 2 Tablespoons water - set aside.
In a 1 quart saucepan mix well 2/3 cup Water, 1/3 cup Cider Vinegar, 1/4 cup Sugar,
3 Tablespoons All Purpose Flour, and 1/2 teaspoon Salt.
Cook over low heat about 3 minutes or until thickened, stirring constantly.
Remove from heat.
Stir in Mustard mixture until smooth.
Cover and refrigerate.
The heat can be controlled by the length of time the mustard base sits prior to introducing it to the remaining ingredients. The longer the mustard base sits, the hotter the final mustard will be.
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|Serving Size: 1 Cup (322g)|
|Recipe Makes: 1|
|Calories from Fat: 68 (9%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 7.2mg||0 %|
|Potassium 257.7mg||7 %|
|Total Carbohydrate 178.7g||53 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 173.6g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 797
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