Ingredients
- 45 ml of mustard powder (Coleman’s mustard)
- 2.5 ml of salt
- 5 ml of white sugar
- 15 ml of milk
Instructions
- Mix the dry ingredients together and gradually add the milk to form a smooth, homogenous paste.
- Allow to stand for 30 minutes before adding just enough milk to form a viscous liquid which can be poured into a screw top jar.
Notes
Use to accompany hot or cold meats or charcuterie.
A little story
The very personal recipe Papounet used to make his Coleman’s mustard. There was always a small jar of it in the fridge.