The Rural Voice, 1990-12, Page 43Homemade Wholegrain Mustard
30 g black mustard seeds
40 g yellow mustard seeds
2 T. honey (30 ml)
1 T. white wine vinegar (15 ml)
1 T. tarragon vinegar (15 ml)
2 T. oil (30 ml)
1 t. finely chopped green peppercorns
(5 ml)
1 t. chopped fresh tarragon (5 ml)
1/4 t. salt (1 ml)
Pinch tumeric
1 to 3 T. hot water (15 to 45 m1)
Crush half of both the black and
yellow mustard seeds. This is done
most easily with a coffee grinder or
mortar and pestle.
Place in a basin. Add uncrushed
seeds.
Combine honey, white wine and
tarragon vinegars, oil, green
peppercorns, chopped tarragon, salt,
and tumeric.
Add to the seeds. Add enough hot
water to form a stiff mixture of
dropping consistency. Place in a
screw-top jar and leave for 2 to 3 days
to allow the flavours to blend. Once
opened it will keep best in the
refrigerator. Makes about one cup.
Mint and Mustard Butter
This is especially good to dress up
plain boiled potatoes or add some
magic to whipped potatoes.
100 g butter
2 t. hot mustard (10 ml)
Freshly ground black pepper
1 T. chopped fresh mint (15 ml)
(you can substitute dill, parsley, or
another herb that you have on hand)
Soften the butter slightly. Beat in
the mustard, pepper, and mint. Shape
the butter into a log, wrap, and chill.
This is also good on chicken or toasted
sandwiches.
Sour Cream Sauce
This sauce is a tasty cover for
veggies, and remember to heat it
gently so as not to separate the cream.
1 cup sour cream (250 ml)
2 T. mayonnaise (30 ml)
1 T. hot mustard (15 ml)
Combine all ingredients and season
with salt and pepper. Refrigerate for
30 minutes to blend the flavour. It
may be used cold or gently heated.°
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DECEMBER 1990 39