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Black Pepper Mustard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0597
Energy (kCal)1.4432
Carbohydrates (g)0.3677
Total fats (g)0.0187
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coarsely grind the mustard seed. | 2. Transfer to a small bowl, add all the remaining ingredients, and mix thoroughly with a fork. | 3. Cover with plastic wrap and set aside for 2 hours. | 4. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow mustard seed 3 tablespoons - - - -
    white wine vinegar 1 tablespoon - - - -
    water 1 1/2 1/2 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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