| 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 |
ts |
Salt |
| 1/4 |
ts |
Ground Allspice |
| 2 |
tb |
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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