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English Red Mustard

Monday, 26 May 2008

Description

This recipe comes from Mount Horeb Mustard Museum. If you want it really hot, use piquin chiles.

Ingredients

At a glance
Cuisine
American
Cooking Method
No Cook
Heat Level
5
Chile
Piquin
Meal/Course
Condiment
Makes
1/2 cups
  • 4 tablespoons cracked brown mustard seeds

  • 2 tablespoons Colman’s dry

  • (powdered) mustard

  • 1 teaspoon salt

  • 3 small dried hot red peppers, crushed

  • 1/4 cup cold water

  • 1/4 cup beer

Methods/steps

Whisk together the dry ingredients in a small bowl, then whisk in the water and beer until the mixture is smooth. Cover and refrigerate for 2 days, for the mustard to thicken and "ripen" before using. Store in a tightly covered jar in the refrigerator.

 

 

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