Try this Mustard, Champagne recipe, or contribute your own.
Suggest a better descriptionPlace 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. Posted to MM-Recipes Digest by BobbieB1@aol.com on Sep 1, 1998
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 140 | ||
Calories from Fat: 65 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 174.2mg | 5 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 5.1g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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