Go to: Just Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Champagne Mustard

1 c White mustard seeds
2 c Champagne vinegar


Place mustard seeds in a glass jar. Warm vinegar gently in small
saucepan, pour over mustard seeds, seal; stand in a cool, dark place.
Allow to steep for 2 weeks. Blend mustard in a food processor until
smooth, or pound using a mortar and pestle, sieve mustard. Pour into
sterilised jars, seal; refrigerate until required.


Makes about 1 1/2 cups.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.