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2 tablespoons whole mustard seeds
1/4 cup fresh rosemary leaves
1 cup olive oil
Crush seeds and set aside. Rinse and dry rosemary, then
chop coarsely. Mix oil and rosemary in a small saucepan,
and bring it to a boil, stirring often. As soon as it
boils, remove from heat and let cool. Add the crushed
mustard seeds, stir well, and let sit at room temperature
for about 20 minutes. Strain, pour into a sterilized
glass jar and cover tightly. Store in refrigerator and
use within one week.
This oil adds the robust flavor of mustard with just a
hint of rosemary. Use on pork, lamb, poultry, beef,
cold meats. Excellent for marinades as well.