Stone Ground Mustard
1/8c brown mustard seeds
1/8c yellow mustard seeds
1/4c cider vinegar
1/8c chardonney
Cover and soak 8 hours to 3 days.
Whiz half in the food processor with 1/2tsp brown sugar, and half with 2T honey. Let sit for 1-2 days (we did 2).
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We like the honey mustard better (by far!) on brats, and I think I'll like the sugar version better in my egg salad. More mustard-y.
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