3 Review(s)

To use as a paste for sandwich fillings, salad dressings and meat and fish marinades. Mix the dry mustard powder with cold water, milk or vinegar allow the heat from the powder to release slowly and build to a pungent bite in 10-15 minutes. Refrigerate and use as desired.They are commonly used in pickles, sausage-making and tempering vegetable dishes. Mustard to give your lentil, veg, and non-veg curries that spicy touch and appealing texture.