Yield: 1 cup
|1 tablespoon||Whole coriander seeds|
|6 tablespoons||Whole mustard seeds (mixture of black & yellow)|
|1 tablespoon||Green peppercorns|
|½ teaspoon||Dried thyme|
|¼ cup||Red wine vinegar|
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush mustard seeds, green peppercorns, and coriander seeds in a mortar.
Mix the crushed seeds, thyme, and water in the upper pan of a glass, enamel, or stainless steel double boiler and let stand at least three hours.
Heat water to boiling in the lower pan of the double boiler. Reduce the heat to simmering and place the upper pan, containing the mustard mixture on top. Stir in the honey and vinegar and cook 10 minutes until the mustard is as thick as you like. It will thicken a bit more as it cools. Refrigerate, covered.
* Source: The Herb Companion - August/September 1993 * Typed for you by Karen Mintzias