Category : Sauces
Author : Ashoopinsky
Hits : 4952
Date : 13/12/2001
3 cans Coleman's dry mustard 1 cup + 3 tsp. sugar1.5 tsp salt Juice of 1/2 lemon 3 tsp Wesson oil.
Mix together dry mustard, 1 cup sugar, and 1 tsp salt with 1-cup boiling water. Mix well until the mixture is smooth and resembles heavy cream. Pour another 1-cup boiling water over the top and let stand 3 to 4 hours. Add 3 tsp. sugar, lemon juice, 1/2 tsp. salt and Wesson oil. Mix well.
Do not store potatoes in the refrigerator. Refrigeration converts the starch in potatoes to sugar which will cause the potato to darken when cooked.
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