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Categories:Viewed: 64 - Published at: 6 years ago
Ingredients
- 1/3 cup yellow mustard seeds
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 teaspoons turmeric
- 1/4 cup Champagne vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Worcestershire sauce
- Dash of Tabasco
- 1/3 cup water plus 3 tablespoons
Method
- In a small skillet, toast the mustard seeds over moderate heat until they begin to pop, 1 minute.
- Immediately transfer them to a bowl and cover with a lid to stop the popping.
- Let the seeds cool completely.
- Transfer the mustard seeds to a spice grinder.
- Add the sugar and salt to the mustard seeds and grind to a powder.
- Return the powder to the skillet.
- Add the turmeric, vinegar, oil, Worcestershire sauce, Tabasco and 3 tablespoons of the water.
- Cook the paste over moderate heat, stirring constantly, until it's sizzling, about 5 minutes.
- Stir in the remaining 1/3 cup of water and transfer to a bowl.
- Refrigerate overnight before serving.
