** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preparation Time: In a bowl stir together the mustard flour and water to make a paste and let sit for 20 minutes.
2. Add the rice wine vinegar, honey, garlic and salt and stir to combine.
3. Transfer the mixture to sterile jar and seal tightly.
4. Store on a dark, cool shelf for 3 weeks before using.
5. Mustard should be refrigerated once open and will keep for 6 months.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Rice, Sulfites, Garlic, Natural Sweeteners, Alcohol, Fructose Malabsorption, Mustard allergies.
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