*  Exported from  MasterCook  *
                               Cajun Mustard
 Recipe By     : Encylopedia of Herbs and Spices
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pork & Ham                       Mc
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      ounces        dry mustard
    1      tablespoon    flour or cornstarch
    3      tablespoons   white wine vinegar
    1      tablespoon    honey
    1      clove         garlic -- finely chopped
    1      tablespoon    hot red pepper flakes
    1      teaspoon      dried oregano
    1      teaspoon      ground cumin
    1      teaspoon      dried thyme
    1      teaspoon      coarse black pepper
    1      teaspoon      paprika
 Combine the dry mustard and flour.  Gradually stir in 1/4 cup cold water and
 leave to stand 15 minutes.  Stir in the remaining ingredients and mix
 thoroughly. Makes about 1/2 cup.
 * Dry mustard is very pungent.  It’s flavor starts to develop when the
 powder comes into contact with  a liquid, so it should first be mixed to a
 paste with cold water or another liquid such as vinegar, milk, still cider,
 or ale.  Once the paste is made, it should stand for 15 - 30 minutes to
 develop its full flavor; the aroma begins to diminish after a few hours.
 Pungency dissipates with heat, so add mustard just before the end of cooking
 Dry mustard can be flavoured with the same variety of herbs and spices as
 prepared mustard.  Crushed chilies and cracked or ground black or white
 peppercorns lend a very strong flavor, while dried herbs such as basil, mint
 or tarragon add  a “cool” contrast to the pungency of the mustard.  The zest
 of a lemon, lime, or orange can be grated into a small quantity of dry
 mustard, even grated fresh gingeroot or horseradish can be used.  If
 combining very strong flavors, mix a little flour or cornstarch into the dry
 mustard before diluting with water.
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