spicy mustard
- Categories
- Condiment
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cider Vinegar |
| 4 | Whole Cloves |
| 4 | Peppercorns |
| 1 | Bay Leaf |
| 4 | Juniper Berries |
| 1 cup | Mustard, Dry |
| 1 tablespoon | Worcestershire Sauce |
| 1 teaspoon | Salt |
| 2 tablespoons | Honey |
| 2 tablespoons | Light Brown Sugar |
| ¼ teaspoon | Ginger, Ground |
| ¼ teaspoon | Cinnamon, Ground |
| ¼ teaspoon | Ground Allspice |
In a small saucepan bring to a boil over medium heat the cider vinegar, cloves, peppercorns, bay leaf, & juniper berries. Lower the heat & simmer for 5 minutes.
Place the dry mustard, Worcestershire sauce, salt, honey, light-brown sugar, ginger, cinnamon, & allspice in the container of a blender or food processor fitted with a steel blade. Strain the boiled mixture & add to the container. Process for 1 minute. Scrape down sides of container with rubber spatula & process 30 seconds longer. Mixture may seeem thin. Keep in a well-sealed container & allow to stand overnight to thicken before using.
Makes 1¼ cups.
Serving Ideas : pates, pork, ham 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
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