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Place water, mustard, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat and whisk until smooth.
Bring mixture to a boil, then reduce heat to a simmer until thickened, about 5 minutes, stirring often.
Allow mustard to cool, transfer to an airtight container and store in the refrigerator for up to a month.