Creole Mustard (Vegan) - VeggieBoards
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#1 Old 10-24-2010, 03:32 PM
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Join Date: Sep 2010
Posts: 92
240ml dry white wine
1 garlic clove, crushed
1 tsp celery seeds
1 tsp ground allspice
½ tsp salt
¼ tsp ground cloves
pinch of nutmeg
200g mustard seeds
2 tbsp tarragon vinegar
2 tbsp malt vinegar

Heat a heavy frying pan over medium heat and add the whole mustard seeds. Cook, uncovered until the mustard starts colouring and begins to pop, about 1 minute. Remove the pan from the heat and cover with a kitchen cloth. Let cool completely and tip the mustard seeds into a coffee grinder or pestle and mortar and grind to a powder.

Sterilize 3 x 250ml jars and their lids and leave in hot water.

Place the white wine, garlic, celery seeds, allspice, salt, cloves and nutmeg in a small saucepan. Bring to a simmer and remove the pan from the heat. Let sit, uncovered, for two hours.

Mix the ground mustard seeds with the tarragon and malt vinegars until you have a smooth paste. Return the pan with the wine mixture to the heat and bring to the boil. Immediately strain through a sieve so that the liquid runs into the mustard. Mix well, then pour the mustard into the hot, sterilized, jars, leaving a 2 cm head space. Replace the lids, let cool and store in a cool place for 3 weeks before use. Store in the fridge once opened.
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