Low-Cal Mustard

Another new recipe from a friend of mine that I plan to try very soon! From the cookbook, The Best of Silver Hills, Delicious Vegetarian Cuisine. Can use in potato salads, as a spread on sandwiches, etc.

• Ready In: 25 mins
• Serves: 24
• Yields: 2 cups

Ingredients

• 2  tablespoons olive oil
• 1  teaspoon turmeric
• 1⁄2 teaspoon salt
• 1⁄4 cup unbleached white flour
• 1⁄2 cup water
• 1  garlic clove
• 1⁄3 cup lemon juice

Directions

1. Place olive oil, turmeric, salt and flour in blender. Add water and blend until smooth.
2. Put blended mixture in saucepan and cook until thickened.
3. Return sauce to blender and add garlic.
4. While blending, slowly add the lemon juice.
5. Pour into jars and refrigerate until chilled and thickened.