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.