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French Old Fashion Mustard

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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 valerie@nbnet.nb.ca (valerie) on Feb
01, 1999

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