Those of you who, like me, prefer your savouries without sugar in them know how hard it can be to find a good sugarless mustard. One of the simplest solutions to this problem is to buy dry mustard and then make it up yourself.
Or so one might think. Simply adding water to create the desired consistency results in something that should probably be banned under the Geneva Convention, and using vinegar instead – which is said to ameliorate the sharpness – is little better.
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Naturally, in this brave new internetty world, the next thing one does is look up recipes online. These are mostly promulgated by people who are really passionate about food, and it shows. For one thing, many of the recipes need cooking, as though a person wanting a tablespoonful of mustard on their hotdog is going to have the time and inclination to cook a cupful or two of the stuff – not to mention eating hotdogs often enough to get through it all before it goes off.
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