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Ingredientes
- 1 c. Brown mustard seeds
- 1/4 c. Yellow mustard seeds
- 1 c. Dark beer
- 1 1/4 c. Mustard pwdr combined with 1 c. water (let sit 20 minutes.)
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Grnd allspice
- 1/4 tsp Grnd turmeric
- 1/4 tsp Grnd mace
- 2/3 c. Yellow mustard seeds
- 1/2 c. Brown mustard seeds
- 1 c. Red-wine vinegar
- 1/2 c. Dry red wine
- 1 tsp Freshly grnd black pepper
- 2 Tbsp. Sugar
- 2 tsp Salt
- 1 Tbsp. Dry marjoram
- 1/2 c. Yellow mustard seeds
- 1/4 c. Black mustard seeds
- 3/4 c. Balsamic vinegar
- 1/2 c. Dry sherry
- 2 Tbsp. Green peppercorns
- 1/3 c. Extra virgin olive oil
- 2 tsp Salt
Direcciones
- Pink Peppercorn Mustard: Same ingredients as Green Peppercorn, but substitute 2 tbsp. pink peppercorns for green, white wine vinegar for the balsamic and add in 3 tbsp. minced fresh tarragon.
- 1. In non-reactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hrs. Check periodically to make sure seeds are covered by liquid; add in more if necessary.
- 2. Transfer seeds and liquid to food processor. Add in remaining ingredients.
- Process till seeds become creamy, 4 to 6 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 648g | |
| Recipe makes 3 servings | |
| Calories 1388 | |
| Calories from Fat 686 | 49% |
| Total Fat 80.57g | 101% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 5252mg | 219% |
| Potassium 1679mg | 48% |
| Total Carbs 103.18g | 28% |
| Dietary Fiber 32.0g | 107% |
| Sugars 35.86g | 24% |
| Protein 51.32g | 82% |
