| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Yellow mustard seeds; coarsely ground |
| 1/4 |
c |
Brown or yellow mustard powder |
| 1/4 |
c |
Cold water |
| 2 |
tb |
White wine vinegar; or cider vinegar |
| 1 |
ts |
Salt |
INSTRUCTIONS
INSTRUCTIONS: Grind the mustard seeds to the texture you desire. (There is
no ``correct'' texture.) Mix the mustard powder and ground seeds with the
water. Let sit for 10 minutes. Add the vinegar and salt; blend well.
Refrigerate overnight before us ing. Yields about 1 cup
Posted to MM-Recipes Digest V3 #231
Date: Sun, 25 Aug 1996 01:47:49 -0400
From: Cindy J Hartlin <cjhartlin@accent.net>
NOTES : Makes 1 cup ``Lost Arts: A Cook's Guide to Making Vinegar,
Curing
Olives, Crafting Fresh Goat Cheese and Simple Mustards, Baking
Bread and
Growing Herbs,'' by Lynn Alley (Ten Speed Press). San Francisco
Chronicle,
4/26/95. Author suggestions using a cheap coffee grinder for
spices and seeds.
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