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Title: David's Creole Mustard
Categories: Chilies, Condiments, Wine
Yield: 2 Servings

1 c Dry white wine
1 cl Garlic; minced
1 ts Celery seed
1 ts Ground allspice
1/2 ts Salt
1/4 ts Ground clove
pn Nutmeg
1 c Toasted and coarse ground
- yellow mustard seeds
2 tb Tarragon vinegar
2 tb Malt vinegar

FROM: "Creole Flavors" by Kevin Graham

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 chilies to the wine
mix might be a good idea.)

FROM: David Cook; Chileheads Mailing List

MM Format by Dave Drum - 21 June 2000

Uncle Dirty Dave's Archives

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... Always tackle a small problem *before* he grows up...
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