In non-aluminum pot or jar, combine mustard, vinegar, beer, pepper, and garlic. Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in equal proportions, in order to maintain enough liquid to cover seeds. Puree mixture with cumin and Tabasco in food processor. Process until mixture becomes creamy and flecked with seed, about 3-4 minutes. Add additional vinegar as necessary to create a creamy mustard. Posted to MM-Recipes Digest V4 #203 by BobbieB1@aol.com on Aug 5, 1997
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 73 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 15mg||1 %|
|Potassium 267.8mg||7 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 8.4g|
|Protein 7.4g||11 %|
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Calories per serving: 170
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