Ingredients: 1/4 cup mustard seeds, finely ground
2 Tbs. water
4 Tbs. white wine vinegar
2 tsp. olive oil
2 tsp. green peppercorns
2 tsp. basil
2 tsp. dried thyme
2 tsp. dried parsley
1 clove garlic, pressed
1/2 tsp. salt Preparation: Process 1/4 cup mustard seeds and 2 teaspoons green peppercorns in a spice mill or a coffee grinder until finely ground, approximately 15 seconds. Add 2 tablespoons water to mustard and peppercorn mixture and stir into a paste. Let stand about 10 minutes to develop the flavor of the mustard. Stir in 2 teaspoons basil, 2 teaspoons dried thyme, 2 teaspoons dried parsley, 1 clove of pressed garlic and 1/2 teaspoon salt. The last thing you add is 4 tablespoons of white wine vinegar and 2 tablespoons of olive oil. Mix together until well blended. Pack into a clean jar and refrigerate. The full flavor of the mustard will develop in 3 to 6 weeks and will keep refrigerated up to a year. Serving: 1/2 cup We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Mustard: A Book of Recipes
Model: 1859675514
(1998)
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
Hot!: Fiery And Spicy Recipes For Cooking With Chilies, Peppercorns, Mustard, Horseradish and Ginger
Model: 1884822967
(1997)
Black Dog and Laventhal Publishers
New York , NY 10011
Phone: 212-647-9336
Fax: 212-647-9332
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