Mustard

Cleaning out the kitchen, I found that I had two jars (both almost full) of powdered/ground mustard. I use it in few things I can think of off the top of my head, but two full jars is more than enough for quite some time. Had to dig a little, but found a recipe I had tucked away -- ripped from a Cook's Country. This is slightly adapted. It's got a good tang to it.

Ingredients
4 T mustard powder
4 T white wine vinegar
3 T brown sugar
2 T cornstarch
1½ t salt
¾ C water

Directions
Whisk together all ingredients in small saucepan. Cook over medium heat, whisking frequently, until thickened. Add more water 1 tablespoon at a time, if needed to reach spreadable consistency -- but keep in mind it will thicken as it cools.