Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Spicy Onion Mustard none 1/2 cup Cold water 1 cup Dry mustard 1 cup White wine vinegar 1 cup Dry white wine 1/2 cup Onion; chopped 20 milliliters Garlic; crushed 1 Bay leaf; crumbled 1 tablespoon Honey 1 dash Tabasco sauce 1 teaspoon Dry tarragon 6 Allspice; whole Combine water and mustard. Mix into a paste. Set aside. Combine the vinegar, wine, onion, garlic, bay leaf, honey, hot sauce, tarragon, and allspice in a large, non corrosive pan. Boil rapidly until reduced by half. Stir repeatedly. Strain the mixture into a double boiler. Stir in the mustard paste. Cook over simmering water until thick, about 10 to 15 minutes. Cool. Cover and store in the fridge. Stir again before using. Posted to the AZstarnet BBQ mailing list by wight@odc.net on May 16, 1998. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
