Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 3 Garlic cloves
2 ts Whole coriander seeds - peeled and chopped
1/4 c Whole yellow mustard seeds 1 sm Onion, peeled chopped
1/4 c Whole black mustard seeds 3 sm Jalpeno peppers, seeded
1/4 c Dry powdered mustard 1/4 c Cider vinegar
3/4 c Water, cold 1/4 c Dry white wine

Toast coriander seeds in a dry skillet or place them in a flat dish and
microwave on High for 4 to 5 minutes. Crush the mustard and coriander
seeds slightly in a mortar or blender, them mix them and the powdered
mustard into the water and let stand for at least three hours.

Mix the remaining ingredients and pulverize in a blender until smooth. Stir
the puree into the mustard. Bring the mixture to a boil, then lower the
heat and simmer 5 minutes or until as thick as you like, stirring
occasionally. The mustard will thicken slightly on cooling. Refrigerate,
covered.

Makes about 1 pint

Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias

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