Coarse-Ground Mustard with Red Wine and Garlic

Name: Coarse-Ground Mustard with Red Wine and Garlic
Yield: Makes ¾ to 1 cup
Ingredients: ¼ cup mustard seeds; ¼ cup red wine; 1 bay leaf, finely crumbled; ¼ cup water; ⅓ cup Red Wine Vinegar; 1½ teaspoons coarse (kosher) salt; ¼ teaspoon ground allspice; ½ teaspoon honey; ½ teaspoon pureed garlic (pressed through a garlic press), or more, if you are mincing the garlic with a knife; ¼ teaspoon ground black pepper

Preparation info

Makes
¾ to 1 cup

Difficulty
Easy

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Robust, assertive, with a deep color from the red wine. The texture is similar to that of the French country mustards that have a little crunch left from the seeds. Use a few finely minced shallots in place of the garlic for a delicate shallot mustard. Use either one in mustard vinaigrettes.

Ingredients

¼ cup mustard seeds
¼ cup red wine
⅓ cup

Condiment
Vegetarian
Gluten-free

Method

Combine the mustard seeds, red wine, and red wine vinegar in a dish and let stand for 3 hours or more.
Put the mixture in the container of a food processor or a blender and add the water, allspice, honey, pepper, garlic, salt, and bay leaf. Whirl to a fairly coarse texture.
Scrape into the upper part of a double boil