| 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 saundrah@mindspring.com on Aug 11, 1999,
converted by MM_Buster v2.0l.
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