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Title: Herb Mustard (Basic Recipe)
Categories: Spread
Yield: 3 Jars

2bnParsley,finely chopped
2bnChervil,finely chopped
6 Estragon twigs, finely chopd
9ozMustardseeds, black
1tsIngwer,ground
1/2tsCloves,ground
4 1/4ozSugar
1tsSalt
2 1/8cWhite 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

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