| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Try it, Condiment, Christmas, Gift |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Dry mustard |
| 1/4 |
c |
Honey |
| 1/2 |
ts |
Salt |
| 6 |
oz |
Flat champagne |
| 1 |
tb |
Fresh lemon juice |
INSTRUCTIONS
Place all ingredients in blender or food processor and mix until
smooth. Stop frequently to scrape down the sides of the work bowl.
Transfer to a jar with tight-fitting lid. Age in a cool dark place 3
to 4 months then refrigerate.
A very "giftable" mustard. I recommend aging this 3 to 4 months for a
more delicate flavor.
Makes 2 tb per "serving"
Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6
Published by Culinary Arts Ltd..
Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne]
Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P*
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Posted to MM-Recipes Digest by "Robert Ellis"
<rpearson@snowcrest.net> on Nov 13, 1999
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