Title: Herb Mustard (Basic Recipe)
Categories: Spread
Yield: 3 Jars
| 2 | bn | Parsley,finely chopped |
| 2 | bn | Chervil,finely chopped |
| 6 | | Estragon twigs, finely chopd |
| 9 | oz | Mustardseeds, black |
| 1 | ts | Ingwer,ground |
| 1/2 | ts | Cloves,ground |
| 4 1/4 | oz | Sugar |
| 1 | ts | Salt |
| 2 1/8 | c | White Wine Vinegar |
1.Grind the mustardseeds very finely; mix with the sugar, herbs, ingwer-and
clovepowder and salt in a bowl. 2.Bring vinegar to a boil and pour right
away over bowl,slowly, stirring constantly. 3.Put the mixture into mason
jars and keep in refridgerator, keeps for 6 month. 4.You can change the
mustard with garlic,chilipeppers, green peppers, hazelnuts, honey in place
of the sugar.You can replace parts of the vinegar with withe wine, or
applejuice, or champagne. 5.If you like your mustard very yellow add some
Kurkuma to it. Translated by Brigitte Sealing