Pineapple-rum mustard

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
\N \N Salt and a small pinch dried Scotch; or to taste
\N \N ; Bonnet chile
2 teaspoons Demerara sugar
6 tablespoons Dark rum; (the amount will
\N \N ; vary depending on
\N \N ; the thickness
\N \N ; 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.

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