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