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Recipe by: malvena
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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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