Yield: 1 servings
|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|
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.