| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Oils, Vinegars, & condiment |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Yellow mustard seed |
| 1/4 |
tb |
Dry mustard |
| 1 |
tb |
Water |
| 2 |
tb |
White wine |
| 1/8 |
ts |
Salt |
| 1 |
pn |
Ground turmeric |
| 2 |
tb |
Red wine vinegar |
| 1/2 |
c |
Honey |
INSTRUCTIONS
Grind the mustard seed to a fine consistency. Mix the ground seed with the
dry mustard and water in a small bowl, cover with plastic wrap, and set
aside for 2 hours. Combine the mixture with the wine, salt, turmeric, and
vinegar in a blender or mini-food processor. Puree until smooth, then
return the puree to the bowl and mix in the honey. The mustard should be
ready to use immediately, with a refrigerator shelf life of 3 months.
YIELD: about 1 cup
Posted to EAT-L Digest 09 Jan 97
Recipe by: Homemade in the Kitchen
From: Sean Coate <swcoate@PEGANET.COM>
Date: Fri, 10 Jan 1997 15:59:06 -0500
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”