Whole Grain Mustard

Ingredients

• 1 c. cold water
• 1 c. dry mustard
• 3/4 c. mustard seed
• 1 1/4 c. dry white wine (or
• cooking wine)
• 1 c. vinegar
• 1/2 c. packed brown sugar
• 1/4 c. chopped onion
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. ground turmeric
• 2 egg yolks, slightly beaten

Directions

In a medium mixing bowl, stir together the cold water,
dry mustard and mustard seed.
Let mixture stand about 30 minutes.
In a medium saucepan combine wine, vinegar, brown sugar, onion, cinnamon, allspice, salt and turmeric.
Bring to boiling; reduce heat.
Simmer uncovered for 10 to 15 minutes.
Strain the vinegar mixture, discard the solids.
Stir the egg yolks into mustard mixture.
Stir in 1 cup hot liquid into mustard mixture.
Return all mixture to saucepan.
Cook and stir over medium heat until thickened and bubbly. Place saucepan in bowl of ice water.
Stir 1 to 2 minutes.
Store in refrigerator.
Stir before serving.
Makes 5 (3/4 cup) serv-ings.
May store in refrigerator up to 2 months.

Submitted 6/13/05.
Source: cookbooks on/line
Submitted By: Angel Power
angel@powercom.com.au
Whole Grain Mustard