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Kitchen Tips: Mixing Mustard Most mustards these days are bought in ready made form and there is little in the way of an alternative. One that does exist is hot English mustard, which is still sold in powder form and has a lot to recommend it. But don't follow the recipe on the tin, which calls for water as the mixing agent. I find this mustard works at its best if you mix it with a light salad oil, such as grape seed. This allows the full flavor to develop, especially if you add a pinch of salt and half a teaspoon of white wine vinegar. You will also get a better consistency. The vinegar will readily form an emulsion with the oil because the mustard powder acts as a binding agent. There are no exact measurements available for this, because the qualities of mustard powder vary so much as well as the taste of individual cooks. The general rule is, judge the amount of finished mustard you need and pour that amount of oil into a suitable receptacle. Then add the vinegar and salt and then the mustard powder in increasing amounts until you have the consistency you require. Leave for 30 minutes or so for the flavor to fully develop, briskly stir to finish and serve.

Contributed by The Cool Cook on February 1, 2008, at 6:49 AM UTC.

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The Cool Cook Taking the heat out of the kitchen www.all-about-cooking.com

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