Red Wine Mustard

Preparation info

  • Difficulty


  • yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

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


black mustard seeds 4 oz 125 g
distinctly flavored red wine ¾ cup 185 ml
red wine vinegar ¾ cup 185 ml
shallot, finely chopped 1 1
salt 1 tsp 5 ml
freshly ground black pepper to taste to taste
chopped herbs (thyme, marjoram, tarragon) to taste to taste


  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.