|
Sarah
Sparkling wine, 25% small hot mustard seeds (good crush), 25% black mustard seeds (medium crush), and 50% normal mustard seeds (fine ground).
*if no black go for dark brown.
Use minimal soak on hot and black seeds, most liquid into the normal ground.
Stir in rest adjusting moisture until you have a good paste. Seal up in a small jelly jar or crock with a lid and place in fridge.
If you like less heat soak longer.
I find a nice fruity and sweet sparkling wine does wonders, so does same blend if you have any access to any ice wines or a good Spanish dessert sherry (expect purple outcome with sherry).
For crush styles, I prefer a stone mortar and pestle (never ceramic), for fine grinds a spice only coffee grinder.
Ok done confusing most of gfy.
|