Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | White Or Brown Mustard Seeds |
¼ cup | Red Wine Vinegar |
¼ cup | Dry Red Wine |
½ cup | Dry Mustard |
2 teaspoons | Salt |
¼ teaspoon | Ground Allspice |
2 tablespoons | Cold Water |
Place mustard seeds, wine vinegar, & wine in a small bowl & let stand for 3 hours. Pour both the seeds & liquid into the container of a blender or food processor fitter with steel blade. Process with several on-off motions until the seeds are bruised & broken. Add the dry mustard, salt, allspice, & water & process for 30 seconds. Scrape down the sides of the container with rubber spatula & process for 30 seconds longer. Keep in a well-sealed container & allow to stand overnight before using.
Makes 1 cup.
Serving Ideas : meats, pates, sausages, sandwich spread Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried <Noellekk@...> Date: Sat, 11 Jan 1997 00:46:26 -0500