| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Rubs and sp, Spices and |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Dark mustard seed |
| 2 |
tb |
Dry mustard powder |
| 1/2 |
c |
Water |
| 1/3 |
c |
Balsamic vinegar |
| 3 |
tb |
Raspberry vinegar |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
cl |
Garlic; minced |
INSTRUCTIONS
Grind the mustard seed to the texture of a fine meal. Blend with dry
mustard. Add water and blend thoroughly Set aside for at least an
hour and as many as three hours, stirring occasionally. Scrape the
mixture into a blender or food processor and add the remaining
ingredients. Blend smooth. Taste, and add a bit more of the raspberry
vinegar if it seems warranted. Remember the mustard will mellow
somewhat. Store in a clean dry jar, tightly capped, in a cool dark
place or the refrigerator for a week before using.
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