Spicy Wine Mustard

February 14th, 2017

Makes about 3 cups

Spread this mustard on warm turkey sandwiches, whisk into salad dressings or serve as a dip with pretzels.

Ingredients:
3/4 cup brown mustard seeds
3/4 cup yellow mustard seeds
1 cup white wine vinegar
1 cup dry white wine
1/4 cup extra-virgin olive oil
1/4 cup sugar
2 tablespoons dry mustard
1 tablespoon salt
1 teaspoon red pepper flakes (optional)
1/2 teaspoon ground black pepper

Method:
Put all ingredients into a deep, medium-sized bowl, stir well, cover and set aside at room temperature, stirring once or twice, for 24 hours.

Transfer contents of bowl to a food processor and purée until creamy. Transfer mustard to jars, seal tightly and refrigerate.

Nutritional Info:
Per Serving: Serving size: 1 teaspoon, 15 calories (10 from fat), 1g total fat, 50mg sodium, 1g carbohydrates.

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Les Hauts de Lagarde Bordeaux Sémillon-Sauvignon Blanc BlendRich, full and concentrated. Lovely balance of herbaceousness, fresh citrus and pineapple. Intense, fruity and full-bodied.

Info

WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.