Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Whole Grain Mustard


Yield: 1 Cup

1 tablespoon Whole coriander seeds
6 tablespoon Whole mustard seeds (mixture of black and yellow)
1 tablespoon Green peppercorns
1/2 teaspoon Dried thyme
3/4 c Water
2 teaspoon Honey
1/4 c Red wine vinegar

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush mustard seeds, green peppercorns, and coriander seeds in a mortar.

Mix the crushed seeds, thyme, and water in the upper pan of a glass, enamel, or stainless steel double boiler and let stand at least three hours.

Heat water to boiling in the lower pan of the double boiler. Reduce the heat to simmering and place the upper pan, containing the mustard mixture on top. Stir in the honey and vinegar and cook 10 minutes until the mustard is as thick as you like. It will thicken a bit more as it cools. Refrigerate, covered.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.