INGREDIENTS

INSTRUCTIONS

There is an article in the LA Times about mustard. Here are 2 of the
recipes. Second one sounds like it would be great with the addition  of
some habs! Would it keep longer with additional vinegar?  The Seed of a
Bright Idea By JOHN ASH  The most basic of mustards is simply a mixture
of mustard powder and  water. This recipe has a little more going for
it. Remember that most  homemade mustards tend to be a bit more runny
and more pungent than  commercially made, but that's their charm. Also,
homemade mustard  needs to mature at least a day, and preferably
longer, before being  used. When it's first made, the flavor will be
almost unpleasant.  Coarsely grind yellow and brown mustard seeds in
spice grinder or  coffee mill. Mix together with mustard powder and
water. Allow  mixture to stand at least 1 hour. Stir in vinegar, brown
sugar and  salt. Cover and refrigerate at least 1 day before using. 1
cup. Each  tablespoon: 41 calories; 148 mg sodium; 0 cholesterol; 2
grams fat; 4  grams carbohydrates; 2 grams protein; 0.50 gram fiber.
Posted to CHILE-HEADS DIGEST V4 #220 by Judy Howle <howle@ebicom.net>
on Nov 30, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 207
Calories From Fat: 57
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 2336.4mg
Potassium: 221.5mg
Carbohydrates: 34.9g
Fiber: 2.3g
Sugar: 28g
Protein: 5g