Lemon Mustard Recipe
Yield: 1 1/2 cupsRecipe by luhu.jp
Ingredients:
4: , (to 5) lemons
1/4 cup: Dry mustard,
, 1/2 cup juice
2 tbsp: Green peppercorns, opt
1/2 cup: Yellow mustard seeds,
1 tsp: Salt or to taste,
2 tbsp: Black mustard seeds, opt
2 tsp: Honey or to taste,
1/2 cup: Dry white wine,
Directions:
Grate the zest of 1 lemon. Juice all the lemons. Combine
cup lemon
juice with the mustard seeds, wine, and zest in a bowl. Let stand for
2 hours.In another bowl, stir the dry mustard into the remaining
cup lemon juice to make a smooth paste.
Coarsely pure the mustard seed mixture. Return it to the bowl with
the peppercorns, salt and honey. Set the bowl in a pan of simmering
water and cook for 6-8 minutes.
Remove the bowl from the heat and stir in the dry mustard paste. The
mustard can be served right away, but the flavor will improve if you
let it ripen in a jar for a few days. Store in the refrigerator.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
186 Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp
cup lemon
juice with the mustard seeds, wine, and zest in a bowl. Let stand for
2 hours.In another bowl, stir the dry mustard into the remaining
cup lemon juice to make a smooth paste.
Coarsely pure the mustard seed mixture. Return it to the bowl with
the peppercorns, salt and honey. Set the bowl in a pan of simmering
water and cook for 6-8 minutes.
Remove the bowl from the heat and stir in the dry mustard paste. The
mustard can be served right away, but the flavor will improve if you
let it ripen in a jar for a few days. Store in the refrigerator.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
186 Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp