| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Brown mustard seed |
| 1/4 |
c |
Mustard seed |
| 3/4 |
c |
Red wine vinegar |
| 3/4 |
c |
Beer |
| 2 |
ts |
Red pepper flakes |
| 3 |
|
Cloves garlic chopped |
| 1 |
tb |
Cumin powder |
| 1 |
ts |
Tabasco sauce |
INSTRUCTIONS
In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper, and
garlic.
Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in
equal proportions, in order to maintain enough liquid to cover seeds.
Puree mixture with cumin and Tabasco in food processor. Process until
mixture becomes creamy and flecked with seed, about 3-4 minutes. Add
additional vinegar as necessary to create a creamy mustard.
Posted to MM-Recipes Digest V4 #203 by BobbieB1@aol.com on Aug 5, 1997
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