| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
c |
White mustard seeds |
| 2 |
c |
Champagne vinegar |
INSTRUCTIONS
Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan,
pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep
for 2 weeks. Blend mustard in a food processor until smooth, or pound using
a mortar and pestle, sieve mustard. Pour into sterilised jars, seal;
refrigerate until required.
Makes about 1 1/2 cups.
Posted to MM-Recipes Digest by BobbieB1@aol.com on Sep 1, 1998
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