About: Jalapeno Mustard   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

1. In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours. 2. Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.

AttributesValues
rdfs:label
  • Jalapeno Mustard
rdfs:comment
  • 1. In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours. 2. Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.
dcterms:subject
abstract
  • 1. In a small bowl, mix the dry mustard and vinegar until a smooth paste forms. Stir in mustard seeds; cover, then let the mixture sit at room temperature for several hours. 2. Transfer the mustard mixture to a small, heavy saucepan. Add remaining ingredients and warm over medium-low heat. Cook the mixture slowly, stirring frequently, until thick, about 30 minutes. Cool to room temperature. Transfer mustard to a small jar and refrigerate for later use. The mustard keeps for up to 2 weeks. Use it as you would any other mustard.
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