Hab, honey and wine mustard
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Whole yellow mustard seed |
| ¼ | cup | Whole black mustard seed |
| 4 | tablespoons | Honey; (I used \"leatherwood\" but I think you can only get that locally) |
| 1 | teaspoon | Smoked hab powder; (to taste), up to 2 |
| 1 | teaspoon | Powdered corriander seed; (optional) |
| ½ | cup | Wine; (red or white) |
| ¾ | cup | Cider vinegar |
Directions
Mix everything together in a bowl. Cover and place somewhere cool. Stir every day for 4-5 days. If it needs thickening after this, add some mustard powder (about a teaspoon or so - it doesn't take much).
Bottle up and leave for a week or two to mature.
One of the beauties of the above is that whole white mustard seed is a natural preservative, so it seems to keep well (well the few months until the batch is gone!).
Posted to CHILE-HEADS DIGEST by "dale freeman" <dale_freeman@...> on Jun 25, 1999, converted by MM_Buster v2.0l.