Place all ingredients in blender or food processor and mix until smooth. Stop frequently to scrape down the sides of the work bowl. Transfer to a jar with tight-fitting lid. Age in a cool dark place 3 to 4 months then refrigerate. A very "giftable" mustard. I recommend aging this 3 to 4 months for a more delicate flavor. Makes 2 tb per "serving" Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published by Culinary Arts Ltd.. Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Posted to MM-Recipes Digest by "Robert Ellis"
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 12|
|Calories from Fat: 68 (50%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 1.6mg||0 %|
|Potassium 187.4mg||5 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 8.5g|
|Protein 6.6g||9 %|
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Calories per serving: 136
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