Makes about 1/2 to 3/4 cup
I came up with this mustard by accident. When I was first testing recipes, I experimented by mixing mild mustard flour and hot mustard flour with a variety of liquids, just to see what would result. I thought I was being frivolous when I mixed some hot mustard flour with nothing but Tabasco Sauce, but I actually liked the combination a great deal. This mixture can be used right away, as part of a sausage and mustard buffet, perhaps, or with any grilled poultry or meat. But be assured, it is hot.
Mix the mustard flour and water to make and paste and let sit for twenty minutes. Add the Tabasco Sauce and salt.
Copyright 1996 by Michele Anna Jordan, author of The Good Cook's Book of Mustard. All Rights Reserved. Reprinted with permission.
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