Red Wine Mustart Recipe By Chef David LeFevre

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

1. 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.
2. 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.
3. 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.