October 18, 2016
1/2 cup Prosecco Sparkling Vinegar
1/2 cup Prosecco Wine
1/4 cup Brown Mustard Seeds
1/4 cup Yellow Mustard Seeds
1/2 tsp Sea Salt (Sel Gris or Murray River)
Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for at least 24 hours.
Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture.
Transfer the mustard to a small, nonreactive container with a tight fitting lid, cover, and refrigerate for up to 3 months. The fresher the mustard, the spicier the taste.
Prosecco Sparkling wine vinegar
Sel gris sea salt
murray river sea salt
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