Mustard powder combined with 1 cup water (let sit 20 min.)
1 Teelöffel
sugar
1 Teelöffel
salt
1 Teelöffel
allspice gound
1/4 Teelöffel
turmeric ground
1/4 Teelöffel
mace ground
Red Wine Mustard
2/3 Tasse
Yellow Mustard seeds
1/2 Tasse
Brown Mustard seeds
1 Tasse
red wine vinegar
1/2 Tasse
red wine dry
1 Teelöffel
black pepper freshly ground
2 Esslöffel
sugar
2 Teelöffel
salt
1 Esslöffel
marjoram dried
Green Peppercorn Mustard
1/2 Tasse
Yellow Mustard seeds
1/4 Tasse
black Black mustard seeds
3/4 Tasse
balsamic vinegar
1/2 Tasse
sherry dry
2 Esslöffel
peppercorns green
1/3 Tasse
olive oil
2 Teelöffel
salt
die Zubereitung:
Pink Peppercorn Mustard: Same ingredients as Green Peppercorn, but substitute 2 tbsp. Pink peppercorns for green, white wine vinegar for the balsamic and add 3 tbsp. Chopped fresh tarragon.
1. In non-reactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
2. Transfer seeds and liquid to food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes.
