Mix the cold water into the dry mustard powder to form a paste. Let sit for 10
- 15 minutes to allow the mustard to reach its most pungent state, and serve immediately.
(If not using immediately, refrigerate in a closed container).
To make a larger amount, follow the same instructions, keeping the ratio of dry
mustard to water constant.
Instead of water, try using white vinegar. For a smoother spreadable mustard,
add 1/2 teaspoon butter.