| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment | 1 | Servings | |
INGREDIENTS
| 1/4 | c | White Or Brown Mustard Seeds |
| 1/4 | c | Red Wine Vinegar |
| 1/4 | c | Dry Red Wine |
| 1/2 | c | Dry Mustard |
| 2 | t | Salt |
| 1/4 | t | Ground Allspice |
| 2 | T | Cold Water |
INSTRUCTIONS
Place mustard seeds, wine vinegar, & wine in a small bowl & let stand for 3 hours. Pour both the seeds & liquid into the container of a blender or food processor fitter with steel blade. Process with several on-off motions until the seeds are bruised & broken. Add the dry mustard, salt, allspice, & water & process for 30 seconds. Scrape down the sides of the container with rubber spatula & process for 30 seconds longer. Keep in a well-sealed container & allow to stand overnight before using. Makes 1 cup. Serving Ideas : meats, pates, sausages, sandwich spread Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried <Noellekk@AOL.COM> Date: Sat, 11 Jan 1997 00:46:26 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 43
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 6163.3mg
Potassium: 208.5mg
Carbohydrates: 8.3g
Fiber: 3.3g
Sugar: 0g
Protein: 5.7g