The Devil’s Mustard

From The Good Cook's Book of Mustard

This easy-to-make condiment packs of wallop of heat that makes an ideal accompaniment to grilled sausages, grilled poultry, grilled meats, meatballs and meatloaf.

Woman Baking
  • Makes ½ to ¾ cup

Ingredients

  • 3 ounces (¾ cup) hot mustard flour or Colman's Dry Mustard
  • 2 tablespoons cold water
  • 2 tablespoons Tabasco sauce
  • 2 cloves garlic, pressed
  • 1 teaspoon kosher salt

Directions

  1. Put the mustard flour into a small bowl, add the water, stir, and set aside for 20 minutes. To finish, stir in the Tabasco sauce, garlic, and salt.

  2. Serve right away or cover and refrigerate for 2 to 3 days.

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