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Recipe: Ragin' Cajun Mustard
Categories: None
Yield: 1 servings
3/4 c Yellow mustard seeds
1/2 c Distilled vinegar
1/2 c Dry sherry
1 tb Green peppercorns in
-- vinegar; drained
2 Cloves garlic; minced
2 Teasponns Louisiana Spice
-- Mix; commercially
-- prepared
-- or homemade, (up to 3)
Straight out of Chile Pepper Magazine, and I haven't tried any of them.
Yield: 2 cups
This recipe comes from Making Really Great Mustard, by Jan Roberts Dominiguez, available through the Mount Horeb Mustard Museum.
#1 In a non-alumunum pot or jar, combine the mustard seed, sherry, vinegar, peppercorns and garlic; cover and soak for 36 to 48 hours, adding additional vinegar and sherry (in correct proportions) if necessary to maintain enough liquid to cover the seeds.
#2 Scrape the soaked mixture into a food processor. Add the Louisiana Spice Mix and process until the mustard turns from liquid and seeds to a creamy mixture, flecked with seeds. This takes about 3 to 4 minutes.
#3 Add additional vinegar and sherry (in correct proportions), as desired to create a nice creamy mustard. It will thicken after standing.
Posted to CHILE-HEADS DIGEST by saundrah@mindspring.com on Aug 11, 1999, converted by MM_Buster v2.0l.
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