In a heavy (non-aluminum) pan, bring the mustard seeds to a boil in the cold water. Simmer for 5 minutes to remove bitterness; then strain, discarding water. Lightly rinse the mustard seeds with cold water.
Put the strained and rinsed mustard seeds in a food processor. Add shallot, garlic, parsley, peppercorns, marjoram, tarragon, Extra Virgin Olive Oil, and balsamic vinegar; puree until smooth. If the mixture is too thick, add additional EVOO. Season to taste with sea salt. Serve at room temperature. Enjoy!
Ingredients
Directions
In a heavy (non-aluminum) pan, bring the mustard seeds to a boil in the cold water. Simmer for 5 minutes to remove bitterness; then strain, discarding water. Lightly rinse the mustard seeds with cold water.
Put the strained and rinsed mustard seeds in a food processor. Add shallot, garlic, parsley, peppercorns, marjoram, tarragon, Extra Virgin Olive Oil, and balsamic vinegar; puree until smooth. If the mixture is too thick, add additional EVOO. Season to taste with sea salt. Serve at room temperature. Enjoy!
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