16 cups brown mustard seeds
2 cups of cold water
7 1/16 cups apple cider vinegar
3 1/16 cups olive oil
1/4 cup honey
2 ½ teaspoons dried tarragon
2 teaspoons turmeric
1- 2 cups horseradish (optional)
Procedure:
1. Grind mustard seeds in spice grinder or food processor.
2. In small bowl, combine mustard seeds and cold water, vinegar, oil, honey, turmeric and tarragon
and stir until smooth and paste-like.
3. You can "cool down" the mustard by adding more oil or honey.
4. You can "up the heat" by adding the horseradish
5. Store in refrigerator in tightly lidded jar overnight.
6. Makes 1 - 1 1/4 gallon
Recipe Type: Authentic2 cups of cold water
7 1/16 cups apple cider vinegar
3 1/16 cups olive oil
1/4 cup honey
2 ½ teaspoons dried tarragon
2 teaspoons turmeric
1- 2 cups horseradish (optional)
Procedure:
1. Grind mustard seeds in spice grinder or food processor.
2. In small bowl, combine mustard seeds and cold water, vinegar, oil, honey, turmeric and tarragon
and stir until smooth and paste-like.
3. You can "cool down" the mustard by adding more oil or honey.
4. You can "up the heat" by adding the horseradish
5. Store in refrigerator in tightly lidded jar overnight.
6. Makes 1 - 1 1/4 gallon
Recipe Author: Chef Don Disharoon
Source: http://laurelpost60.org/Resources/Post_60_Recipes.pdf