Black Pepper Garlic Mustard
Comments:	This mild garlic infused golden mustard is excellent to spread onto bread slices served along with any salted or smoked meat slices, or to spread onto toasted French bread slices before garnishing each with a slice of eggplant and sprinkled with cheese before grilling to serve as an open sandwich. One [1] to 2 tablespoons [15 to 30 mL] of this mustard will give a special taste to a meat loaf, a beef stew or a macaroni and cheesede cette moutarde donneront du goût à un pain de vinade, à un ragoût de boeuf ou à un macaroni au fromage.
Servings:	Approximately 1 cup [250 mL]
Ingredients	Preparation
6 large unpeeled garlic cloves 2 cups [500 mL] water 3/4 cup [190 mL] whole yellow mustard seeds, finely ground 1/3 cup [80 mL] water 1/4 cup [60 mL] vinegar, Champagne or white wine 3 tablespoons [45 mL] olive oil 1 tablespoon [15 mL] whole black peppercorns, grossly crushed 1 1/2 teaspoons [7.5 mL] salt	Transfer garlic cloves into a small casserole; pour in 500 mL [2 cups] water. Bring to a boil over high heat. Leave to simmer for 10 to 12 minutes, until garlic cloves are really soft. Well drain then peel garlic cloves. Into a blender, mix together garlic cloves along with all remaining ingredients. Mix until quite creamy and well blended, scraping sides of bowl. Transfer mustard into a really clean dry jar or bowl. Tightly close. Refrigerate mustard for 1 week before using.