|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
2 cups |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
1/2 cup cold water
1 cup dry mustard
1-1/4 cups dry white wine
1-1/4 cups white wine vinegar
1 sm. onion, chopped
1/2 cup chopped shallots
3 cloves (lg. each) garlic, pressed or minced
8 whole allspice
1-1/2 tsp. salt
1-1/2 tsp. sugar
1 tsp. dry tarragon
2 bay leaves
|
Directions:
|
Smoothly stir 1/2 cup cold water into 1 cup dry mustard; let stand for at least 10 minutes.
Meanwhile, in a 2-3 quart non corrosive pan, combine dry white wine and white wine vinegar, onion or shallots, garlic, bay leaves, allspice, salt, sugar and tarragon. Bring to a boil and cook uncovered until reduced by half (or slightly more for a hotter mustard) 15 to 20 minutes.
Pour mixture through a wire strainer into mustard paste pressing juices out. Blend and cook, stirring occasionally in the top of a double boiler over simmering water until as thick as very heavy cream (10-15 minutes; mixture thickens slightly more as it cools). Let cool. Pack into small covered jars or crocks. Refrigerate for up to 2 years.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
