| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Whole yellow mustard seed |
| 1/4 |
c |
Whole black mustard seed |
| 4 |
tb |
Honey; (I used "leatherwood" but I think you can only get that locally) |
| 1 |
ts |
Smoked hab powder; (to taste), up to 2 |
| 1 |
ts |
Powdered corriander seed; (optional) |
| 1/2 |
c |
Wine; (red or white) |
| 3/4 |
c |
Cider vinegar |
INSTRUCTIONS
Mix everything together in a bowl. Cover and place somewhere cool. Stir
every day for 4-5 days. If it needs thickening after this, add some mustard
powder (about a teaspoon or so - it doesn't take much).
Bottle up and leave for a week or two to mature.
One of the beauties of the above is that whole white mustard seed is a
natural preservative, so it seems to keep well (well the few months until
the batch is gone!).
Posted to CHILE-HEADS DIGEST by "dale freeman"
<dale_freeman@optusnet.com.au> on Jun 25, 1999, converted by MM_Buster
v2.0l.
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