Recipe Archives->Preserving->Hazelnut Mustard 01
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HAZELNUT MUSTARD Yield: 3/4 cup 14 roasted hazelnuts, skins removed 1/2 cup yellow mustard seeds, coarsely-ground 1/2 cup water 3 tablespoons balsamic vinegar 1/2 cup hazelnut oil 1 teaspoon salt 1/2 teaspoon pepper Combine well and let age for a week or two.
Printable version: hazelnut-mustard01.txt.
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