Red Wine Mustart Recipe by Chef David LeFevre | Tasting Table
Prep Time:
Cook Time:
15 minutes
Servings:
1 cups
Ingredients
¼ cup yellow mustard seeds
½ cup black mustard seeds
½ cup dry red wine
1 cup red wine vinegar
1 teaspoon black pepper
2 tablespoons granulated sugar
Directions
In a glass container, combine the mustard seeds with the wine and vinegar. Cover and let sit at room temperature for 48 hours; make sure all the seeds are covered in liquid.
Transfer the seeds and liquid to a food processor and add the pepper and sugar. Process until the seeds become creamy, about 4 to 6 minutes.
Store the mustard in the refrigerator in an airtight container for 2 to 3 weeks before using. The mustard will keep for up to one month.