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Thursday, April 20, 2017


2 teaspoons Whole coriander seeds
1/4 cup Whole yellow mustard seeds
1/4 cup Whole black mustard seeds
1/4 cup Dry powdered mustard
3/4 cup Water -- cold
3 Garlic cloves
- peeled and chopped
1 small Onion -- peeled & chopped
3 small Jalpeno peppers -- seeded
1/4 cup Cider vinegar
1/4 cup Dry white wine

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave
on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a
mortar or blender, them mix them and the powdered mustard into the water and let
stand for at least three hours. Mix the remaining ingredients and pulverize in a
blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil,
then lower the heat and simmer 5 minutes or until as thick as you like, stirring
occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
Makes about 1 pint

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