I'm making an Italian fruit "mustard" and adapting a recipe that calls for 1/4 cup Dijon mustard. I'd like to substitute a mustard paste I'd make using whole mustard seeds that have been soaked in white wine, then blended. What are the right proportions of wine to mustard seeds to achieve about the same consistency as standard Dijon-style mustards? Thank you! ;o)
AntoniaJames is a trusted source on Bread/Baking.asked almost 6 years ago
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