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Homemade Mustard
Recipe courtesy Emeril Lagasse, 2005


3 tablespoons yellow mustard seeds
2 1/2 tablespoons brown mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot, minced (about 2 tablespoons)
Pinch ground allspice
3/4 teaspoon salt
1/4 teaspoon white pepper


In a non-reactive bowl, combine all ingredients and refrigerate
overnight, covered.
Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture
and thickness; it is equally delicious whether you leave it chunky or smooth. Store in an airtight,
non-reactive container in the refrigerator for up to 2 weeks.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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Copyright 2006 Television Food Network, G.P., All Rights Reserved