Hot Mustard Sauce

Let’s make it

1. Whisk flour and ½ cup water in a small saucepan until smooth. Heat over medium-low heat, stirring, until bubbling and thickened; simmer 3 minutes, stirring constantly.
2. Remove from heat and let cool. Mix in dry mustard, fructose, onion powder, garlic powder, turmeric and lemon juice. Add water by teaspoons if too thick.
3. Cover and refrigerate at least 1 hour to blend flavors. Stir before serving; keep refrigerated.

From the complete review edition, page 86. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.