Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Whole coriander seeds - peeled and chopped
1/4 c Whole yellow mustard seeds 1 sm Onion; peeled and 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
3 Garlic cloves

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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