Yield: 3 Cups
Measure | Ingredient |
---|---|
1 cup | Brown mustard seeds |
¼ cup | Yellow mustard seeds |
1 cup | Dark beer |
1¼ cup | Mustard powder combined with 1 cup water (let sit 20 min.) |
1 teaspoon | Sugar |
1 teaspoon | Salt |
1 teaspoon | Ground allspice |
¼ teaspoon | Ground turmeric |
¼ teaspoon | Ground mace |
⅔ cup | Yellow mustard seeds |
½ cup | Brown mustard seeds |
1 cup | Red-wine vinegar |
½ cup | Dry red wine |
1 teaspoon | Freshly ground black pepper |
2 tablespoons | Sugar |
2 teaspoons | Salt |
1 tablespoon | Dried marjoram |
½ cup | Yellow mustard seeds |
¼ cup | Black mustard seeds |
¾ cup | Balsamic vinegar |
½ cup | Dry sherry |
2 tablespoons | Green peppercorns |
⅓ cup | Olive oil |
2 teaspoons | Salt |
ENGLISH MUSTARD
RED WINE MUSTARD
GREEN PEPPERCORN MUSTARD
Pink Peppercorn Mustard: Same ingredients as Green Peppercorn, but substitute 2 tbsp. pink peppercorns for green, white wine vinegar for the balsamic and add 3 tbsp. chopped fresh tarragon.
1. In non-reactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
2. Transfer seeds and liquid to food processor. Add remaining ingredients.
Process until seeds become creamy, 4 to 6 minutes. Posted to CHILE-HEADS DIGEST V4 #067 by Judy Howle <howle@...> on Aug 05, 1997