Yield: 1 servings
Measure | Ingredient |
---|---|
2 tablespoons | Yellow mustard seeds |
1 tablespoon | Brown mustard seeds |
1½ tablespoon | Mustard powder |
¼ cup | Crushed fresh pineapple |
1 teaspoon | Stripped fresh thyme |
Salt and a small pinch dried Scotch; or to taste | |
; Bonnet chile | |
2 teaspoons | Demerara sugar |
6 tablespoons | Dark rum; (the amount will |
; vary depending on | |
; the thickness | |
; desired) |
Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use.
Converted by MC_Buster.
Per serving: 223 Calories (kcal); 2g Total Fat; (56% calories from fat); 2g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0049 Converted by MM_Buster v2.0n.