| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
|
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 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground turmeric |
| 1/4 |
ts |
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 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
tb |
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 |
tb |
Green peppercorns |
| 1/3 |
c |
Olive oil |
| 2 |
ts |
Salt |
INSTRUCTIONS
ENGLISH MUSTARD
RED WINE MUSTARD
GREEN PEPPERCORN MUSTARD
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.
1. 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.
2. 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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