MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: Sherry Mustard
  Categories: Condiments, Sauces
       Yield: 1 Cup
  
    0.75 c  Mustard powder
    0.25 c  Cold water
    0.75 c  Dry sherry
    1.00 ts Brown rice syrup
    1.00 ts White wine vinegar
  
   Whisk mustard with the cold water in a medium sized bowl & set aside
   for 10 minutes.
   
   Stir in the remaining ingredients until you have a spreadable
   consistency. Either serve immediately, or cover & store in the
   refrigerator for up to six months. This mustard makes a good addition
   to sauces.
   
   “Vegetarian Gourmet” Winter, 1995
   
   Posted to MM-Recipes Digest V4 #103 by dburns@synapse.net (Dave
   Burnside ) on Mar 28, 1997
  
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