| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mustard, Dry |
| 1/2 |
c |
Sugar, Granulated |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Tarragon Vinegar |
| 1/4 |
c |
Olive Oil |
| 1/2 |
ts |
Lemon Juice |
| 4 |
tb |
White Horseradish, Bottled, Drained |
INSTRUCTIONS
Place all ingredients in container of blender or processor fitted with
steel blade. Process for 1 minute. Scrape down sides of container with a
rubber spatula & process 30 seconds longer. Keep in a well=sealed container
& allow to stand overnight before using.
Makes 1 cup.
Serving Ideas : cold meat, cold shrimp/seafood, meatloaf
Posted to FOODWINE Digest 10 Jan 97
Recipe by: The Mustard Cookbook
From: Randee Fried <[email protected]>
Date: Sat, 11 Jan 1997 00:46:26 -0500
A Message from our Provider:
“This is the day the Lord has made! Be glad!”