Recipe - Dijon-Style Mustard

2 tablespoon Yellow mustard seed
One half tablespoon Dry mustard
2 tablespoon Water
2 tablespoon White wine
2 tablespoon White wine vinegar
One fourth teaspoon Salt
1/8 teaspoon Ground turmeric

Grind the mustard seed to a fine consistency. Mix the ground mustard with
the dry mustard powder and water in a small bowl, cover with plastic wrap,
and set aside overnight. Combine the mustards with the wine, vinegar, salt,
and turmeric in a blender or minifood processor. Puree until smooth. The
mustard should be ready to use immediately, with a refrigerator shelf life
of 3 months.

YIELD: One half cup

NOTES : This recipe yields a mustard of medium consistency; if you prefer a
very coarse stoneground consistency, whisk the mustard mixture and the
remaining ingredients together rather than pureeing.

Posted to EATL Digest 09 Jan 97

Recipe by: Homemade in the Kitchen

From: Sean Coate swcoate@PEGANET.COM

Date: Fri, 10 Jan 1997 15:59:06 0500