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Red Wine Mustard


3 tablespoon Mustard powder
3 tablespoon Yellow mustard seeds
3 oz Red wine vinegar
3 oz Red wine
1/4 teaspoon Cinnamon
1/4 teaspoon Red pepper flakes
1/2 teaspoon Salt
2 tablespoon Brown sugar
1 teaspoon Herbe de Provence or fines herbes OPTIONAL

Combine mustard powder, mustard seeds, vinegar, wine, cinnamon, pepper flakes, salt and sugar inthe top of a double boiler; set aside to soak overnight. Place over boiling water and cook for 10 minutes until mixture thickens to a light sauce consistency. Stir inthe herbes de Provence or fines herbes, if desired. Transfer mustard to a jar and set aside to cool. It will thicken considerable as it cools.

Yields about 1 cup.

You may try substituting white wine or beer for the red wine. And if you prefer a pale color, use white wine vinegar. The crushed herbs are added after cooking so that little flecks of herbs remain visable.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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