Red Wine Mustard
The third chapter discusses common ingredients, their uses, and other practical knowledge about them. This mustard was the first of two recipes.
Black Mustard Seeds
Red Wine
Red Wine Vinegar
Shallot
Salt and Pepper
Chopped Herbs (Marjoram, Terragon, Thyme)
The final product turned out so spicy that much of the nuance from the herbs was lost. We used organic mustard seeds from India and they are clearly of a hotter varietal than is typical. Reminiscent of putting too much wasabi on sushi. Nonetheless, this mustard was a welcome accompaniment to our gluten free pretzels from Haasis Bakery.
