Title: Black Pepper Mustard
Categories: Condiment
Yield: 1 Servings

3	tb	Yellow mustard seed
1	tb	White wine vinegar
1 1/2	tb	Water
1/4	ts	Salt
1/4	ts	Freshly ground black pepper

Coarsely grind the mustard seed. Transfer to a small bowl, add all the remaining ingredients, and mix thoroughly with a fork. Cover with plastic wrap and set aside for 2 hours. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months.

YIELD: 1/2 cup

Recipe By : Homemade in the Kitchen

From: Sean Coate Date: 10 Jan 97 Eat-L List (Recipes And Food Folklore) Ä

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