Hi, all.
I'm making a dill vinaigrette that calls for dry mustard.
I've heard of ground mustard, and I have Dijon mustard. The one dry
mustard I've found at my local grocery store is in a 4 oz. jar. I
thought ground mustard was the same thing as dry, but apparently not.
Is there a huge difference? could I just use ground mustard instead?
It's cheaper by several dollars.
TIA for the help.
Lisa
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