Kathy FitzHenry, founder of Juliet Mae Fine Spices & Herbs, mixes dry mustard (a.k.a. ground mustard) with different liquids to create a variety of condiments. Dry mustard plus vinegar makes a great hot dog mustard, while mixing beer with dry mustard results in a hot deli-style mustard. Dry mustard and wine makes a Dijon-style mustard, and dry mustard mixed with water produces a hot yellow mustard like you get in Chinese restaurants.
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