INGREDIENTS

INSTRUCTIONS

In a bowl stir together mustard flour and water to make a paste. In a
saucepan combine vinegar, wine, onion, shallots, garlic, bay leaf,
peppercorns, and juniper berries and bring mixture to a simmer over
moderate heat. Simmer mixture until reduced by two thirds. Strain mixture,
cover and chill.
Stir the chilled vinegar reduction into the mustard paste. Add the lemon
juice, salt and sugar and stir to combine. Let mixture stand for at least
20 minutes. Transfer the mustard mixture to a saucepan, bring to a simmer
over low heat and cook for 15 minutes. Remove from heat and allow to cool.
Transfer to a sterile jar and seal tightly, and store on a dark, cool shelf
for at least a month or up to 6 weeks, before using. Mustard will mellow
with age. Mustard should be refrigerated once open and will keep for 6
months.
Yield: about 2 cups
Recipe by: Cooking Live Show #CL8870 Posted to MC-Recipe Digest V1 #598 by
Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997

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