Recipes

Traditional English Mustard

1/4 cup Colman's Mustard
2 tablespoons very cold water

Stir the mustard and cold water together slowly. For milder flavor, mix with beer or vinegar.

Let stand 10 minutes to allow the enzymes (gives the mustard kick).

Serve with beef, sausages, ham, cheese, and Mustard-James' favorite: RAW FISH! (just mix with a little shoyu)

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