by kirra » Thu Jul 02, 2009 2:44 am
Gin-Infused Mustard
Michael Handal of the Institute of Culinary Education
Warning: This extra-hot mustard is not for the faint of heart.
Ingredients:
1-1/2 cups Coleman's mustard powder
6 ounces cold water
2 tablespoons Apple cider vinegar
1/2 teaspoon granulated sugar
2 teaspoons Kosher salt
1 tablespoon gin (optional)
Preparation:
Combine the mustard powder, water, vinegar, sugar, salt, and gin (optional). Stir with a whisk to blend evenly. Store in a covered container and refrigerate for 12 hours before serving. Makes 12 ounces.
[b][size=150]Gin-Infused Mustard[/size][/b]
Michael Handal of the Institute of Culinary Education
Warning: This extra-hot mustard is not for the faint of heart.
[b]
Ingredients:[/b]
1-1/2 cups Coleman's mustard powder
6 ounces cold water
2 tablespoons Apple cider vinegar
1/2 teaspoon granulated sugar
2 teaspoons Kosher salt
1 tablespoon gin (optional)
[b]Preparation:[/b]
Combine the mustard powder, water, vinegar, sugar, salt, and gin (optional). Stir with a whisk to blend evenly. Store in a covered container and refrigerate for 12 hours before serving. Makes 12 ounces.