Free Recipe Ragin Cajun Mustard
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Ragin Cajun Mustard Recipe
3/4 c Yellow mustard seeds
1/2 c Distilled vinegar
1/2 c Dry sherry
1 tb Green peppercorns in
-vinegar; drained
2 Cloves garlic; minced
2 Teasponns Louisiana Spice
-Mix; commercially prepared
-or homemade, (up to 3)
Ragin Cajun Mustard Preparation
Straight out of Chile Pepper Magazine, and I haven”t tried any of them. Yield: 2 cups This recipe comes from Making Really Great Mustard, by Jan Roberts Dominiguez, available through the Mount Horeb Mustard Museum. #1 In a non-alumunum pot or jar, combine the mustard seed, sherry, vinegar, peppercorns and garlic; cover and soak for 36 to 48 hours, adding additional vinegar and sherry (in correct proportions) if necessary to maintain enough liquid to cover the seeds. #2 Scrape the soaked mixture into a food processor. Add the Louisiana Spice Mix and process until the mustard turns from liquid and seeds to a creamy mixture, flecked with seeds. This takes about 3 to 4 minutes. #3 Add additional vinegar and sherry (in correct proportions), as desired to create a nice creamy mustard. It will thicken after standing. Posted to CHILE-HEADS DIGEST by saundrah@mindspring.com on Aug 11, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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