| 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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