- 3/4 cup [190 mL] whole brown mustard seeds, grossly ground
- 5 allspice berries, finely chopped
- 1 teaspoon [5 mL] coriander seeds
- 1 teaspoon [5 mL] caraway seeds
- 5 whole cloves, finely chopped
- 3 tablespoons [45 mL] dark brown sugar
- 1/3 cup [80 mL] water
- 1/4 cup [60 mL] Champagne or white wine vinegar
- 2 tablespoons [30 mL] olive oil
- 1 teaspoon [5 mL] salt
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- Transfer grossly ground brown mustard seeds into a medium bowl.
- Into a small bowl, well mix together chopped allspice berries, coriander seeds, caraway seeds and finely chopped cloves.
- Press mixture through a fine metal strainer sprinkling mixture over brown mustard seeds.
- Well mix in dark brown sugar.
- Mix into water, Champagne or white wine vinegar, olive oil and salt until really well blended.
- Transfer mustard into a really clean dry jar or bowl.
- Tightly close.
- Refrigerate mustard for 2 weeks before using.
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