| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | & condiment, Oils, Vinegars | 1 | Servings | |
INGREDIENTS
| 2 | T | Yellow mustard seed |
| 1/2 | T | Dry mustard |
| 2 | T | Water |
| 2 | T | White wine |
| 2 | T | White wine vinegar |
| 1/4 | t | Salt |
| 1/8 | t | Ground turmeric |
INSTRUCTIONS
Grind the mustard seed to a fine consistency. Mix the ground mustard with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months. YIELD: 1/2 cup NOTES : This recipe yields a mustard of medium consistency; if you prefer a very coarse stone-ground consistency, whisk the mustard mixture and the remaining ingredients together rather than pureeing. Posted to EAT-L Digest 09 Jan 97 Recipe by: Homemade in the Kitchen From: Sean Coate <swcoate@PEGANET.COM> Date: Fri, 10 Jan 1997 15:59:06 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 99
Calories From Fat: 41
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 679.7mg
Potassium: 161mg
Carbohydrates: 6.7g
Fiber: 1.8g
Sugar: 1.1g
Protein: 3.7g