Straight out of Chile Pepper Magazine, and I havent tried any of them. Yield: 2 cups This recipe comes from Making Really Great Mustard, by Jan Roberts Dominiguez, available through the Mount Horeb Mustard Museum. #1 In a non-alumunum pot or jar, combine the mustard seed, sherry, vinegar, peppercorns and garlic; cover and soak for 36 to 48 hours, adding additional vinegar and sherry (in correct proportions) if necessary to maintain enough liquid to cover the seeds. #2 Scrape the soaked mixture into a food processor. Add the Louisiana Spice Mix and process until the mustard turns from liquid and seeds to a creamy mixture, flecked with seeds. This takes about 3 to 4 minutes. #3 Add additional vinegar and sherry (in correct proportions), as desired to create a nice creamy mustard. It will thicken after standing. Posted to CHILE-HEADS DIGEST by firstname.lastname@example.org on Aug 11, 1999,
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 187 (34%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 0mg||0 %|
|Sodium 17.9mg||1 %|
|Potassium 632.5mg||17 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 30.8g|
|Protein 18.7g||27 %|
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Calories per serving: 550
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