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Purple Mustard

Source of Recipe

From "Old-School Comfort Food" by Alex Guarnaschelli


Recipe Introduction

"Yes, it takes mustard to make this mustard, but the flavor that comes from fortifying it with these additional ingredients is unique: somewhat sweet from the reduced wine (which also gives it its distinctive color), and just a touch spicy from the garlic and horseradish. If you can't find fresh horseradish, use some jarred horseradish as a substitute. I put this on bacon and pork chops, but I also use it as my mustard for salad dressings and on any sandwich that just calls out for mustard. It needs to rest and have time to develop flavor. Be patient with it."

List of Ingredients

â—¦ 1 ½ cups dry red wine
â—¦ 1 heaping tablespoon dark raisins
â—¦ ¾ cup yellow mustard seeds
â—¦ 3 tablespoons dry mustard, preferably Colman's
â—¦ â…“ cup cider vinegar
â—¦ ½ teaspoon Worcestershire sauce
â—¦ ¼ cup Dijon mustard


Recipe

Reduce the red wine: In a medium saucepan, simmer the red wine and raisins over medium heat until reduced to ½ cup. Transfer to the food processor and purée until smooth. Remove from the heat and stir in the mustard seeds. Set aside to cool and to allow the mustard seeds to plump.

Make the mustard: In a blender, combine the dry mustard, vinegar, ¾ cup water, and Worcestershire sauce and blend until smooth. This will taste very strong on its own. Transfer this mixture to a bowl and stir in the Dijon mustard and cooled red wine reduction. Cover and refrigerate for at least 2 to 3 days for this mixture to mellow. The mustard will keep for several months in the refrigerator.

Makes about 2 cups