Try this Pink-Peppercorn Mustard recipe, or contribute your own.
Suggest a better description1. in nonreactive container, combine mustard seeds with alchol and vinegar. Let sit 40 hours. Check periodicallly to make sure seeds are covered by liquid; add more if necessary. 2. Transfer seeds and liquid to a food processor. Add remaining ingredients. Process untill seeds become creamy, 4-6 minutes. Recipe By : Martha Sewart Living 11/96 Posted to MC-Recipe Digest V1 #308 Date: Wed, 20 Nov 1996 09:05:29 -0700 (MST) From: "Meg Lamey meglamey@unm.edu"
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Serving Size: 1 Serving (593g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 813 | ||
Calories from Fat: 360 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40g | 53 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 28g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.8mg | 1 % | |
Potassium 935.5mg | 25 % | |
Total Carbohydrate 56g | 16 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 38.5g | ||
Protein 21.5g | 31 % | |
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: 813
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