1/4 cup dry mustard
2/3 cup water
2 tbsp. water
3 tbsp. flour
1/3 cup cider vinegar
1/2 tsp. salt
1/4 cup sugar

Combine 2 tablespoons water with dry mustard powder (like Coleman's English Mustard) to make a smooth paste; set aside.

Blend remaining ingredients in a saucepan, cook over a low heat until the mixture thickens, stirring constantly.

Remove from heat; stir in mustard paste and blend until smooth. Store in a jar and refrigerate. Allow to sit unused for 4 or 5 days before using so that flavors will blend.

Submitted by: Belle