Title: Black pepper mustard
 Categories: Condiments, Spreads
      Yield: 1 Cup
 
    1/2 c  Mustard powder
    1/3 c  Cold water
    3/4 c  All-purpose flour
      2 tb Brown rice syrup
  1 1/2 ts Salt
    3/4 ts Coarsely ground black pepper
    1/3 c  White wine vinegar
 
  Whisk mustard powder with the cold water in a medium sized bowl.  Set
  aside for 10 minutes.
  
  Add the rest of the ingredients & stir until smooth & creamy.  Serve
  immediately or refrigerate in an airtight container for up to 6
  months.
  
  This mustard makes a good, piquant, sandwich spread.
  
  "Vegetarian Gourmet" Winter, 1995