Guest guest Posted April 26, 2006 Report Share Posted April 26, 2006 From the files Basic Dijon Mustard 2 c Dry white wine1 lg Onion, chopped3 Garlic cloves, pressed1 c (4oz) dry mustard3 tb Honey1 tb Olive Oil2 ts Sea SaltCombine wine, onion, and garlic in a saucepan. Heat to boiling and simmer 5 minutes. Cool and discard strained solids. Add this liquid to dry mustard, stirring constantly until smooth. Blend in honey, oil, and salt. Return to saucepan (have hankies ready or hold face away from steam) and heat slowly until thickened stirring constantly. Cool; place in a covered jar. Age in cool, dark place 2 to 8 weeks, depending upon pungency desired, then refrigerate Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ New Messenger with Voice. Call regular phones from your PC and save big. Quote Link to comment Share on other sites More sharing options...
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