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1/4 c brown mustard seeds 1/4 c yellow mustard seeds 3/4 c red wine vinegar 1/2 c beer 2 tsp crushed red pepper 2 large cloves garlic, minced 1 Tbsp + 1 tsp red wine vinegar 1 Tbsp + 1 tsp beer 1 Tbsp hot sauce 1/2 tsp celery seed 1 tsp salt 1/3 tsp sugar Combine first six ingredients in a quart jar and stir well; soak for 4 days in the dark. Pour into a food processor, add remaining ingredients and process, starting at medium speed and increasing speed to high as it thickens. Process 10 - 12 minutes at high or until all yellow mustard seeds are ground up. Makes about 1 pint Adapted from Low-Fat, High Flavor Cookbook, p. 68. This recipe was added: 3 August 2014 |