Combine the dry mustard and flour. Gradually stir in 1/4 cup cold water and
leave to stand 15 minutes. Stir in the remaining ingredients and mix
thoroughly. Makes about 1/2 cup.
* Dry mustard is very pungent. It's flavor starts to develop when the
powder comes into contact with a liquid, so it should first be mixed to a
paste with cold water or another liquid such as vinegar, milk, still cider,
or ale. Once the paste is made, it should stand for 15 - 30 minutes to
develop its full flavor; the aroma begins to diminish after a few hours.
Pungency dissipates with heat, so add mustard just before the end of cooking
time
Dry mustard can be flavoured with the same variety of herbs and spices as
prepared mustard. Crushed chilies and cracked or ground black or white
peppercorns lend a very strong flavor, while dried herbs such as basil, mint
or tarragon add a "cool" contrast to the pungency of the mustard. The zest
of a lemon, lime, or orange can be grated into a small quantity of dry
mustard, even grated fresh gingeroot or horseradish can be used. If
combining very strong flavors, mix a little flour or cornstarch into the dry
mustard before diluting with water.
