HERB MUSTARD
Ingredients:
- 1/4 cup mustard seeds, finely ground
- 2 Tbs. water
- 4 Tbs. white wine vinegar
- 2 tsp. olive oil
- 2 tsp. green peppercorns
- 2 tsp. basil
- 2 tsp. dried thyme
- 2 tsp. dried parsley
- 1 clove garlic, pressed
- 1/2 tsp. salt
Preparation:
 Process
1/4 cup mustard seeds and 2 teaspoons green peppercorns in a spice mill
or a coffee grinder until finely ground, approximately 15 seconds. Add
2 tablespoons water to mustard and peppercorn mixture and stir into a
paste. Let stand about 10 minutes to develop the flavor of the mustard.
Stir in 2 teaspoons basil, 2 teaspoons
dried thyme, 2 teaspoons dried parsley, 1 clove
of pressed garlic and 1/2 teaspoon salt. The last
thing you add is 4 tablespoons of white wine vinegar
and 2 tablespoons of olive oil. Mix together until
well blended. Pack into a clean jar and refrigerate.
The full flavor of the mustard will develop in
3 to 6 weeks and will keep refrigerated up to
a year.
Serving: 1/2 cup
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