Ingredients
- 1/2 cup Prosecco Sparkling wine
- 1/2 cup Prosecco Wine Vinegar
- 1/4 cup Brown Mustard Seeds
- 1/4 cup Yellow Mustard Seeds
- 1/2 tsp Sea Salt (Sel Gris or Murray River)
Instructions
- 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.
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