Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Red Wine Peppercorn Mustard




Source of Recipe


FabulousFoods.com


List of Ingredients




3/4 cup yellow mustard seeds
1/2 cup brown mustard seeds
2 Tbs dry mustard powder
3/4 cup plus 1/2 cup dry red wine
3/4 cup red wine vinegar
2 Tbs brown sugar
1 1/2 tsp salt
2 shallots, finely minced
2 cloves garlic, minced or pressed
2 Tbs whole black peppercorns


Recipe



Soak mustard seeds in 3/4 cup dry red wine for at least 4 hours (add more liquid, if necessary to keep seeds submerged). In a heavy saucepan, combine 1/2 cup red wine with the shallots, garlic brown sugar, salt and peppercorns. Simmer, uncovered, over medium heat until reduced by half (about 10-15 minutes). Pour reduced liquid through a strainer into mustard seed mixture. Process in food processor or blender until coarsely ground. Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into clean jars and cover tightly. Store, refrigerated, for up to 2 years.

Makes 2 1/2 cups