Place dry mustard in small bowl. Gradually add water, mixing thoroughly until smooth. Allow the mixture to stand for at least 10 minutes to develop its flavor.

For Variation:

Use the same method, substituting for the water other liquids such as vinegar, wine, stale beer, milk, or even flat champagne. If the mustard is to hot for your palate, add one teaspoon of sugar to tone down its bite. A teaspoon of heavy creamadded also turns down the flames.

Makes 1/4 cup.

proportionately & made in a blender or processor fitted with a steel blade.