| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Spreads |
3 |
Jars |
INGREDIENTS
| 2 |
bn |
Parsley,finely chopped |
| 2 |
bn |
Chervil,finely chopped |
| 6 |
|
Estragon twigs, finely chopd |
| 9 |
oz |
Mustardseeds, black |
| 1 |
ts |
Ingwer,ground |
| 1/2 |
ts |
Cloves,ground |
| 4 1/4 |
oz |
Sugar |
| 1 |
ts |
Salt |
| 2 1/8 |
c |
White Wine Vinegar |
INSTRUCTIONS
1.Grind the mustardseeds very finely; mix with the
sugar, herbs, ingwer-and clovepowder and salt in a
bowl. 2.Bring vinegar to a boil and pour right away
over bowl,slowly, stirring constantly. 3.Put the
mixture into mason jars and keep in refridgerator,
keeps for 6 month. 4.You can change the mustard with
garlic,chilipeppers, green peppers, hazelnuts, honey
in place of the sugar.You can replace parts of the
vinegar with withe wine, or applejuice, or champagne.
5.If you like your mustard very yellow add some
Kurkuma to it. Translated by Brigitte Sealing
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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