Because Provencial style mustard is so hard to find around here (have only found it once, a small jar at Marshall's or TJ Maxx), I've had to order it X3 online recently. It's more or less a dijon mustard, with red pepper, garlic and herbes de Provence, so why not try to make some myself? The red pepper will need to be finely diced if not shredded and will lightly simmer it before jarring, cooling and letting it settle for a few days, at least. If it's worth anything LOL, will record that as a recipe and post that in the future.
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