[CH] Mustards
Andrea L. Paysinger (asenji@earthlink.net)
Sat, 20 Feb 1999 12:23:19 -0800
Ahhhhh, Mustard!
A subject near and dear to my heart..
Do yourself a favor and try making your own mustard - you will be amazed
at the flavor and potency of the freshly made product.
Just about any Indian market will carry packets of mustard seed,
black, brown and yellow. Buy all three, it is not expensive and
combinations make the best sauce.
for a small batch, use 1 to 2 tablespoons of each.
In a dry skillet (iron if you have it) toast the mustard seed,
stirring or shaking the pan just until the first seed pops. doesn't
take long.
Put the toasted seeds in a glass or ceramic bowl, jar, whatever, and
add a liquid. (Wine, cider vinegar/water 1/2 & 1/2, rice wine vinegar
is excellent.)
enough to cover the seeds.
Leave overnight at room temperature.
The next morning or afternoon, time is not important, Add 1
tablespoon of oil,
smash in a morter, or use a small food processor, blender wand, or
you can even put it through a meat grinder or mill.
to this base stir in a bit of honey, molasses, or other sweetener to
taste, jams, jellies, preserves also are great.
try various hot sauces, chutneys, etc., etc., etc.
Let your imagination roam.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/