| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
8 |
Servings |
INGREDIENTS
| 2 |
ts |
Whole coriander seeds |
| 1/4 |
c |
Whole yellow mustard seeds |
| 1/4 |
c |
Whole black mustard seeds |
| 1/4 |
c |
Dry powdered mustard |
| 3/4 |
c |
Cold water |
| 3 |
|
Cloves garlic peeled and chopped |
| 1 |
sm |
Onion; peeled & chopped |
| 3 |
sm |
Jalpeno peppers; seeded |
| 1/4 |
c |
Cider vinegar |
| 1/4 |
c |
Dry white wine |
INSTRUCTIONS
Toast coriander seeds in a dry skillet or place them in a flat dish and
microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds
slightly in a mortar or blender, them mix them and the powdered mustard
into the water and let stand for at least three hours. Mix the remaining
ingredients and pulverize in a blender until smooth. Stir the puree into
the mustard. Bring the mixture to a boil, then lower the heat and simmer 5
minutes or until as thick as you like, stirring occasionally. The mustard
will thicken slightly on cooling. Refrigerate, covered. Makes about 1 pint.
Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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