Title: Chinese Mustard
Categories: Sauce
Yield: 6 Servings

1/4 c Boiling water
1/4 c Dry English mustard
1/2 ts Salt
2 ts Salad oil

From: Wendy Lockman

Date: Thu, 8 Feb 1996 13:44:04 -0500

Stir boiling water into dry English mustard. Add salt and salad oil. For
yellower color, add a little turmeric.

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