Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!news.msfc.nasa.gov!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "perfectp" Newsgroups: rec.food.recipes Subject: Dijon Mustard Followup-To: rec.food.cooking Date: 13 Jan 2000 12:59:13 GMT Organization: gateway.net Lines: 37 Approved: phill@rt66.com Message-ID: <015a01bf55b1$9a9cc180$fb07113f@computer> Reply-To: "perfectp" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38834 Dijon Mustard Patricia alexie wainwright Perfectp@gateway.net 1 1/4 cup brn mustard seeds 1 cup must. powder 1 cup water 1 cup distilled vinegar 1/4 cup dry white wine 7 cloves garlic, chopped 3 tab. white wine worcestshire sauce 1 tea. ground allspice 1 teas.sugar 2 1/4 tsp. salt 1/4 tumeric 1/4 ground white pepper 1/4 teas. ground mace 1/8 teas. ground cinnamon In a non aluminum pot/jar combine seeds, mustard powder, water, vinegar and wine. Be certain to cover seeds.cover and soak for 2 days or 3, adding more wine and liquid in correct portions to keep covered in liquid. Stir dailey. Put in cusinart, processor, what ever you have, add all garlic run this for 7 minutes. Add liquid in correct proportations to keep smoothe and not grainy. In a slow cooker, set for low heat and cook for 4 hours, stir once in awhile do not get to a simmer. Now add rest of ingredients, press through mesh metal strainer. Age for weeks, 4 is best. I suggest to double this as it yields 1 3/4 cups for 1 batch. This is great. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.