| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
1 |
1/2 pints |
INGREDIENTS
| 2 |
oz |
Mustard seeds (1/2 cup plus 2 tbl) |
| 1 |
c |
White wine |
| 1/2 |
c |
Vinegar (wine;cider,malt, or white) |
| 1/2 |
c |
Water |
| 2 |
tb |
Honey |
| 1/2 |
ts |
Pickling salt |
| 1/2 |
ts |
Ground allspice |
INSTRUCTIONS
Put the mustard seeds in a small bowl, cover with the liquids, and soak
overnight. Remove seeds and liquid to blender or food processor. Add honey,
salt, and allspice. Blend until the mixture is thick and smooth. If the
mustard is too thick, add more vinegar, water or white wine, 1 tablespoon
at a time. Give mixture a final blend and pour into small sterilized jars
with air tight screw-on lids. Store in the refrigator.
Posted to MM-Recipes Digest V4 #204 by "Lamoureaux, Shona"
<lamoureauxs@agresearch.cri.nz> on Aug 6, 1997
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