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Herb mustard (basic recipe)
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| Artist: |
_ |
| Categories: |
Dips & Spreads, Spreads & Salsas |
| Yield: |
3 |
| Rating: |
0 |
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Ingredients:
| 2
| bunch | Parsley, finely chopped | | 2
| bunch | Chervil, finely chopped | | 6
| | Estragon twigs, finely chopd | | 9
| oz | Mustardseeds, black | | 1
| tsp | Ingwer, ground | | 1/2
| tsp | Cloves, ground | | 4 1/4
| oz | Sugar | | 1
| tsp | Salt | | 2
| cup | White Wine Vinegar |
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Procedures:
| 1 | 1.grind the mustardseeds very finely; mix with the sugar, herbs, ingwer-and clovepowder and salt in a bowl. | | 2 | 2.bring vinegar to a boil and pour right away over bowl,slowly, stirring constantly. | | 3 | 3.put the mixture into mason jars and keep in refridgerator, keeps for 6 month. | | 4 | 4.you can change the mustard with garlic,chilipeppers, green peppers, hazelnuts, honey in place of the sugar.you can replace parts of the vinegar with withe wine, or applejuice, or champagne. | | 5 | 5.if you like your mustard very yellow add some kurkuma to it |
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