| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Condiments |
1 |
Cup |
INGREDIENTS
| 3 |
tb |
Mustard seeds |
| 1/3 |
c |
Dry mustard, preferably imported |
| 1/2 |
c |
Hot tap water |
| 1/2 |
c |
White wine vinegar |
| 1/2 |
c |
Dry white wine or dry white vermouth |
|
|
Big pinch of cinnamon |
| 1/2 |
ts |
Dried tarragon, crumbled |
| 1/2 |
ts |
Dill seed |
| 2 |
ts |
Coarse (kosher) salt |
|
|
Big pinch of ground cloves |
| 1 |
ts |
Honey |
| 1 |
tb |
Green peppercorns (drained water-packed or freeze dried) |
INSTRUCTIONS
1. Combine the mustard seeds, dry mustard, water, and vinegar in a bowl
and let stand for at least 3 hours. 2. In a small saucepan, bring to a boil
the wine or vermouth, cinnamon, tarragon, dill seed, salt, and cloves.
Strain into the mustard mixture and stir. Add the honey and green
peppercorns. 3. Scape into a food processor or blender and whirl to a
puree. 4. Transfer to the top of a double boiler over simmering water. Cook
for about 10 minutes, stirring often. (The mixture should be a bit softer
than finished mustard, as it will thicken as it cools). Crush a few more
peppercorns slightly and add, if you like texture and a little more bite.
5. Scrape into a jar, cool, and refrigerate. Keeps indefinitely. Makes
about 1 cup
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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