posted by Pat T 09-29-98 10:06 AM
German-Style Coarse-Grained Mustard
1/2 cup whole brown mustard seeds, coarsely ground
1/2 cup whole yellow mustard seeds, coarsely ground
3/4 cup dry white wine
1/2 tsp. ground caraway seeds
6 allspice berries, finely ground
Pinch each of ground mace, cloves, and cinnamon
3 Tblsp. olive oil
2 Tblsp. Worcestershire sauce
1/4 cup malt or balsamic vinegar
2 cloves garlic, minced
1 tsp. salt
Place all ingredients in blender. Puree until fairly smooth and thoroughly mixed, scraping sides of container frequently.
Transfer to clean, dry jar or bowl, cover tightly; refrigerate 2 weeks before using.
Yield: about 2 cups.