37 lines
1.3 KiB
TeX
37 lines
1.3 KiB
TeX
%
|
|
% 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}
|