Tomato-herb mustard

Yield: 1 Servings

Measure Ingredient
1 cup Mustard, Dry
1 teaspoon Salt
4 tablespoons Red Wine Vinegar
4 tablespoons Dry Red Wine
1 tablespoon Worcestershire Sauce
1 tablespoon Dried Basil
4 tablespoons Tomato Paste

Place all ingredients in the container of a blender or food processor fitted with a steel blade. Process for 1 minute. Scrape sides with rubber spatula & process 30 seconds longer. Keep in a well-sealed container & allow to stand overnight before using.

Makes 1¼ cups.

Serving Ideas : beef/lamb stew, marinades, barbequed meats Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried <Noellekk@...> Date: Sat, 11 Jan 1997 00:46:26 -0500

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