James Peterson

Red Wine Mustard

Preparation info
  • yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

This mustard sometimes tastes bitter when first made. The bitterness disappears after a few hours.

Ingredients

black mustard seeds 4 oz<

Method

  1. Combine all the ingredients in a ceramic or stainless-steel bowl, cover with plastic wrap, and refrigerate overnight.
  2. Purée the mixture in a blender until it attains the desired thickness and texture. Store in the refrigerator in a jar with a tight-fitting lid.