| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Mustard, Dry |
| 1 |
ts |
Salt |
| 4 |
tb |
Red Wine Vinegar |
| 4 |
tb |
Dry Red Wine |
| 1 |
tb |
Worcestershire Sauce |
| 1 |
tb |
Dried Basil |
| 4 |
tb |
Tomato Paste |
INSTRUCTIONS
Place all ingredients in the container of a blender or food processor
fitted with a steel blade. Process for 1 minute. Scrape sides with rubber
spatula & process 30 seconds longer. Keep in a well-sealed container &
allow to stand overnight before using.
Makes 1 1/4 cups.
Serving Ideas : beef/lamb stew, marinades, barbequed meats
Posted to FOODWINE Digest 10 Jan 97
Recipe by: The Mustard Cookbook
From: Randee Fried <Noellekk@AOL.COM>
Date: Sat, 11 Jan 1997 00:46:26 -0500
A Message from our Provider:
“As a former fetus, I oppose abortion…”