In a small bowl combine mustard, minced garlic and green
onions with the salt
Use immediately or cover tightly and
refrigerate up to 1 week.
Yield: 1/2 cup
SUGGESTED USE: Spread this marvelous mustard paste over
steak (1 hour), pork loin (3 to 4 hours), pork tenderloin (2 to
3 hours) or even chicken pieces (3 to 4 hours).
