Preparation:
Grind 1/2 c mustard seed in an electric coffee grinder or blender, till it is a fine flour. In a double boiler, combine the flour with 1/4 c lime or lemon juice or herb vinegar, 1/2 c water, a pinch of salt and a pinch of turmeric. Stir until smooth. Heat over simmering water, stirring frequently until steamy hot but not boiling. Cool, then thin as needed with extra water. Variations: For zippier mustards you can add 1 Tb roasted hot peppers to the mix. I've also tossed in garlic, cinnaamon, cardomom and various other things as the mood strikes m |
