| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cajun | 1 | servings | |
INGREDIENTS
| 3/4 | c | Yellow mustard seeds |
| 1/2 | c | Distilled vinegar |
| 1/2 | c | Dry sherry |
| 1 | tb | Green peppercorns in vinegar; drained |
| 2 | Cloves garlic; minced | |
| 2 | Teasponns Louisiana Spice Mix; commercially prepared or homemade, (up to 3) |
INSTRUCTIONS
Straight out of Chile Pepper Magazine, and I haven't tried any of them. Yield: 2 cups This recipe comes from Making Really Great Mustard, by Jan Roberts Dominiguez, available through the Mount Horeb Mustard Museum. #1 In a non-alumunum pot or jar, combine the mustard seed, sherry, vinegar, peppercorns and garlic; cover and soak for 36 to 48 hours, adding additional vinegar and sherry (in correct proportions) if necessary to maintain enough liquid to cover the seeds. #2 Scrape the soaked mixture into a food processor. Add the Louisiana Spice Mix and process until the mustard turns from liquid and seeds to a creamy mixture, flecked with seeds. This takes about 3 to 4 minutes. #3 Add additional vinegar and sherry (in correct proportions), as desired to create a nice creamy mustard. It will thicken after standing. Posted to CHILE-HEADS DIGEST by [email protected] on Aug 11, 1999, converted by MM_Buster v2.0l.
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