2 teaspoon whole coriander seeds
1/4 cup whole yellow mustard seeds
1/4 cup whole black mustard seeds
1/4 cup dry powdered mustard
3/4 cup water; cold
3 garlic cloves peeled and chopped
1 small onion; peeled & chopped
3 small jalpeno peppers; seeded
1/4 cup cider vinegar
1/4 cup dry white wine
Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours.
Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
Makes about 1 pint
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