| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Val’s, Mixes, Sauces, Mustards | 1 | Cup |
INGREDIENTS
| 1/2 | c | WHITE MUSTARD SEEDS |
| 1 | tb | DRY MUSTARD |
| 1/2 | c | COLD WATER |
| 1/2 | c | EACH DRY WHITE WINE AND |
| WHITE WINE VINEGAR | ||
| 1 | sm | ONION OR |
| 1/2 | c | CHOPPED SHALLOTS |
| 2 | CLOVES GARLIC PRESSED | |
| 1 | ts | EACH SALT AND SUGAR |
| 1/2 | ts | DRY TARRAGON |
| 1 | BAY LEAF | |
| 1/8 | ts | EACH TUMERIC + ALLSPICE |
INSTRUCTIONS
SOAK MUSTARD SEEDS AND MUSTARD IN COLD WATER FOR AT LEAST 3 HOURS. INTO A 1 OR 2 QUART NON CORROSIVE POT COMBINE REMAINING INGR. AND SIMMER UNCOVERED TO REDUCE BY HALF. POUR LIQUID THROURGH WIRE STAINER INTO MUSTARD PASTE AND SQUEEZE OUT ALL JUICES. PUT THIS MIXTURE THROUGH BLENDER UNTIL COARSELY GROUND. COOK IN TOP OF DOUBLE BOILER OVER SIMMERING WATER STIRRING OCCASIONALLY UNTIL THICKEN 8 TO 12 MINUTES. LET COOK AND PACK INTO JAR OR CROCK AND COVER TIGHTLY. STORE AT LEAST 3 DAYS UP TO TWO YEARS. Posted to MM-Recipes Digest V4 #4 by [email protected] (valerie) on Feb 01, 1999
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