%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Spicy Brown Mustard}
\recipeMakes{1\half cups}{mustard}
\recipeSourceWeb{Spicy Brown Mustard Recipe}{SeriousEats.com}

\begin{document}
\begin{ingredients}
\addIngredient{\threequarters cup (3.5 ounces)}{brown mustard seeds}
\addIngredient{1 cup}{white wine vinegar}
\addIngredient{2 teaspoons}{Kosher salt}
\addIngredient{\half teaspoon}{turmeric}
\addIngredient{\quarter teaspoon}{ground allspice}
\addIngredient{\quarter teaspoon}{ground ginger}
\addIngredient{\quarter teaspoon}{ground cinnamon}
\addIngredient{\eighth teaspoon}{ground nutmeg}
\addIngredientName{Water, as needed}
\end{ingredients}

\begin{steps}
\addStep{Place \ingredient{mustard seeds} and \ingredient{vinegar}
	 in a small bowl or container.  Cover and let soak at
	 \textbf{room temperature} for \textbf{1 day}.}
\addStep{Transfer \ingredient{mustard seed mixture} to a food processor or
	 blender.  Add \ingredient{salt}, \ingredient{turmeric},
	 \ingredient{allspice}, \ingredient{ginger}, \ingredient{cinnamon},
	 and \ingredient{nutmeg}. Puree until smooth, adding
	 \textbf{2 tablespoons} of water at a time until mustard has the
	 desired consistency.}
\addStep{Transfer \ingredient{mustard} to an airtight container and let rest
	 in refrigerator for \textbf{2 to 3 days} before use.}
\end{steps}
\end{document}
