GERMAN MUSTARD
Yield 2 3/4 cups
Number Of Ingredients 12
Steps:
- Combine mustard seeds, vinegar, ale, garlic and worcestershire sauce, cover and soak for 48 hours. add equal parts vinegar and ale to maintain enough liquid to cover seeds. Combine all ingredients and process until coarse grained but creamy. Add equal parts ale and vinegar if necessary to create a creamy mustard. Mustard will thicken slightly upon standing. Store in jar for several months
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love