Coarse-Ground Mustard with Red Wine and Garlic

Preparation info
  • Makes

    ¾ to 1 cup

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

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.


  • ¼ cup mustard seeds
  • ¼ cup red wine
  • cup


  1. Combine the mustard seeds, red wine, and red wine vinegar in a dish and let stand for 3 hours or more.
  2. 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.
  3. Scrape into the upper part of a double boil