Title: Champagne Mustard
Categories: Sauce
Yield: 1 Servings

1 c White mustard seeds
2 c Champagne vinegar

From: Wendy Lockman

Date: Thu, 8 Feb 1996 13:44:04 -0500

Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan,
pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep
for 2 weeks. Blend mustard in a food processor until smooth, or pound using
a mortar and pestle, sieve mustard. Pour into sterilised jars, seal;
refrigerate until required. Makes about 1 1/2 cups.

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