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Recipe by: regula
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See below ingredients and instructions of the recipe
Water
Dry Mustard Powder
Mustard loses potency if heated therefore the traditional recipe
calls for COLD water. Mix mustard powder and cold water in
proportions to make a smooth paste but only enough for current use.
Let stand for at least 10 minutes before serving to allow the enzymes
to develop. Serve: with beef, ham, cheese and sausages.
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