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Homemade Mustards

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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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