Lemon mustard
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | (to 5) lemons | |
| (1/2 cup juice) | ||
| ½ | cup | Yellow mustard seeds |
| 2 | tablespoons | Black mustard seeds (opt) |
| ½ | cup | Dry white wine |
| ¼ | cup | Dry mustard |
| 2 | tablespoons | Green peppercorns (opt) |
| 1 | teaspoon | Salt or to taste |
| 2 | teaspoons | Honey or to taste |
Directions
Grate the zest of 1 lemon. Juice all the lemons. Combine « cup lemon juice with the mustard seeds, wine, and zest in a bowl. Let stand for 2 hours.In another bowl, stir the dry mustard into the remaining ¬ cup lemon juice to make a smooth paste.
Coarsely pur‚e the mustard seed mixture. Return it to the bowl with the peppercorns, salt and honey. Set the bowl in a pan of simmering water and cook for 6-8 minutes. Remove the bowl from the heat and stir in the dry mustard paste. The mustard can be served right away, but the flavor will improve if you let it ripen in a jar for a few days. Store in the refrigerator.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 186 Submitted By DIANE LAZARUS On 10-26-95