Homemade Noodles
INGREDIENTS:
----ENGLISH MUSTARD----
1 c Brown mustard seeds
1/4 c Yellow mustard seeds
1 c Dark beer
1 1/4 c Mustard powder combined with
-1 cup water (let sit 20
-min.)
1 ts Sugar
1 ts Salt
1 ts Ground allspice
1/4 ts Ground turmeric
1/4 ts Ground mace
----ENGLISH MUSTARD----
1 c Brown mustard seeds
1/4 c Yellow mustard seeds
1 c Dark beer
1 1/4 c Mustard powder combined with
-1 cup water (let sit 20
-min.)
1 ts Sugar
1 ts Salt
1 ts Ground allspice
1/4 ts Ground turmeric
1/4 ts Ground mace
----RED WINE MUSTARD----
2/3 c Yellow mustard seeds 1/2 c Brown mustard seeds 1 c Red-wine vinegar 1/2 c Dry red wine 1 ts Freshly ground black pepper 2 tb Sugar 2 ts Salt 1 tb Dried marjoram
GREEN PEPPERCORN MUSTARD 1/2 c Yellow mustard seeds 1/4 c Black mustard seeds 3/4 c Balsamic vinegar 1/2 c Dry sherry 2 tb Green peppercorns 1/3 c Olive oil 2 ts Salt
Pink Peppercorn Mustard: Same ingredients as Green Peppercorn, but substitute 2 tbsp. pink peppercorns for green, white wine vinegar for the balsamic and add 3 tbsp. chopped fresh tarragon.
1. In non-reactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
2. Transfer seeds and liquid to food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes.
2/3 c Yellow mustard seeds 1/2 c Brown mustard seeds 1 c Red-wine vinegar 1/2 c Dry red wine 1 ts Freshly ground black pepper 2 tb Sugar 2 ts Salt 1 tb Dried marjoram
GREEN PEPPERCORN MUSTARD 1/2 c Yellow mustard seeds 1/4 c Black mustard seeds 3/4 c Balsamic vinegar 1/2 c Dry sherry 2 tb Green peppercorns 1/3 c Olive oil 2 ts Salt
Pink Peppercorn Mustard: Same ingredients as Green Peppercorn, but substitute 2 tbsp. pink peppercorns for green, white wine vinegar for the balsamic and add 3 tbsp. chopped fresh tarragon.
1. In non-reactive container, combine mustard seeds with alcohol and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
2. Transfer seeds and liquid to food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes.