CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Sami |
|
3 |
Cups |
INGREDIENTS
1 |
c |
Brown mustard seeds |
1/4 |
c |
Yellow mustard seeds |
1 |
c |
Dark beer |
1 1/4 |
c |
Mustard powder combined with |
|
|
1 cup water let sit 20 |
|
|
min. |
1 |
t |
Sugar |
1 |
t |
Salt |
1 |
t |
Ground allspice |
1/4 |
t |
Ground turmeric |
1/4 |
t |
Ground mace |
2/3 |
c |
Yellow mustard seeds |
1/2 |
c |
Brown mustard seeds |
1 |
c |
Red-wine vinegar |
1/2 |
c |
Dry red wine |
1 |
t |
Freshly ground black pepper |
2 |
T |
Sugar |
2 |
t |
Salt |
1 |
T |
Dried marjoram |
1/2 |
c |
Yellow mustard seeds |
1/4 |
c |
Black mustard seeds |
3/4 |
c |
Balsamic vinegar |
1/2 |
c |
Dry sherry |
2 |
T |
Green peppercorns |
1/3 |
c |
Olive oil |
2 |
t |
Salt |
INSTRUCTIONS
Pink Peppercorn Mustard: Same ingredients as Green Peppercorn, but
substitute 2 tbsp. pink peppercorns for green, white wine vinegar for
the balsamic and add 3 tbsp. chopped fresh tarragon. In non-reactive
container, combine mustard seeds with alcohol and vinegar. Let sit 48
hours. Check periodically to make sure seeds are covered by liquid;
add more if necessary. Transfer seeds and liquid to food processor.
Add remaining ingredients. Process until seeds become creamy, 4 to 6
minutes. Posted to CHILE-HEADS DIGEST V4 #067 by Judy Howle
<howle@ebicom.net> on Aug 05, 1997
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