Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 Tsp Whole Coriander Seeds
1/4 Cup Whole Yellow Mustard Seeds
1 Small Onion -- peeled & chopped
1/4 Cup Whole Black Mustard Seeds
2 Small Jalapeno Peppers -- Stemmed & Seeded
1/4 Cup Dry Powdered Mustard
1/4 Cup Cider Vinegar
3/4 Cup Cold Water
1/4 Cup Dry White Wine
3 Cloves Garlic -- Peeled & Chopped
Toast the coriander seeds in a dry skillet.
Slightly crush the two types of mustard seeds and the
coriander seeds in a mortar or a blender.
Mix the crushed seeds with the water.
Let stand for at least 3 hours.
Combine the remaining ingredients in the blender.
Puree until smooth.
Stir the puree into the mustard mixture.
Bring the mixture to a boil.
Reduce the heat.
Simmer until the mixture is the desired thickness
(usually about 5 minutes), stirring occasionally.
NOTE: The mustard will thicken slightly as it cools.
Store refrigerated and tightly covered.
