Add Spicy Brown Mustard recipe

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>

sauces/spicy_brown_mustard.tex

@@ -0,0 +1,36 @@
+%
+% 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}