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