Recipe - Champagne Mustard

1 cup White mustard seeds
2 cup Champagne vinegar

From: Wendy Lockman wlockman@ra1.randomc.com

Date: Thu, 8 Feb 1996 13:44:04 0500

Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan,
pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep
for 2 weeks. Blend mustard in a food processor until smooth, or pound using
a mortar and pestle, sieve mustard. Pour into sterilised jars, seal;
refrigerate until required. Makes about 1 One half cups.

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