Red Wine Mustart Recipe By Chef David LeFevre

Recipe adapted from David LeFevre, M.B. Post, Manhattan Beach, CA

Red Wine Mustard
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How to make Red Wine Mustard. 
  • 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
  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.
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