[Sca-cooks] Final thoughts from my Laurel's Prize Tourney entry

Anne-Marie Rousseau dailleurs at liripipe.com
Tue Sep 11 10:32:33 PDT 2007

I frequently make the le menagier mustard as well...its dang tasty! and I dont add much sugar at 
all, so its more a gentle spicing.

red wine vinegar
poudre forte
mix of yellow and black mustard seeds

let vinegar and seeds soak overnight (or longer). yo may need to top off the vinegar, keeping seeds 
submerged but not floating

whiz in your cuisinart, add spices

I hot pack can mine and give it as gifts :) but be sure to keep some out for yourself. it keeps 
forever on the shelf (if canned properly) or in the fridge (if opened)


On Tue Sep 11 11:49 , "Elaine Koogler"  sent:

>How about sharing the recipe you came up with for this?  I have made the red
>mustard from Platina, but haven't tried this one and it sounds like another
>really great sweet mustard.  Do you think it might work with Splenda rather
>than sugar?
>On 9/11/07, Michael Gunter countgunthar at hotmail.com> wrote:
>> I made mustard from Le Menaigier de Paris where the seeds
>> are soaked in red wine vinegar overnight and then ground and
>> strained. After that I added nutmeg, mace, cinnamon & sugar.
>> After sitting for nearly 3 weeks it was wonderful stuff.
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