| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Oils, Vinegars, & condiment |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Yellow mustard seed |
| 1/2 |
tb |
Dry mustard |
| 2 |
tb |
Water |
| 2 |
tb |
White wine |
| 2 |
tb |
White wine vinegar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
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
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”