Re: [CH] Creole mustard

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1 c. dry white wine
1 clove garlic, minced
1 tsp. celery seed
1 tsp. ground allspice
1/2 tsp. salt
1/4 tsp. ground clove
Pinch of nutmeg
1 c. toasted and coarse ground yellow mustard seeds
2 T. tarragon vinegar
2 T. malt vinegar

Bring the wine, spices, and salt to a simmer. Remove from heat and let stand
2 hours. Mix the mustard seed and vinegars into a smooth paste. Bring the
wine back to a boil, strain through a sieve and add to the mustard. Pack
into hot, sterile jars and seal.


(For us chileheads, adding some dried chiles to the wine mix might be a good
idea.)

David Cook

> Does anybody have a recipe for creole mustard or know of a source to
> buy it?
>
> Judy Howle
> Flavors of the South

• Next message: Gary Allen: "[CH] limas"
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• Maybe in reply to: Judy Howle: "[CH] Creole mustard"