Super Chardonnay Mustard

Ingredients:

• 1/2 cup, yellow mustard seeds
• 1 tsp, kosher salt
• 1/2 cup, Chardonnay wine (we prefer a wine without a heavy oak)
• 1/2 cup, il Fustino California Chardonnay Vinegar

Directions:

To a small mason jar, add the mustard seeds, salt and chardonnay. Stir to coat the mustard seeds and let sit for 10 minutes.

After it has had time to settle, add the chardonnay vinegar and stir to combine.

Seal the jar tightly and let sit at room temperature for 24-48 hours.

Using an immersion blender, pulse the mustard until it is about half blended. This will leave some of the mustard seeds whole and give the final product a nice texture.

You can use it right away for a looser mustard sauce or let it sit in the refrigerator for two days and it will thicken up even more. More flavor will develop as the mustard sits. 

Enjoy over meats, as a spread in a sandwich or in your next salad dressing!

Cooking tip: This recipe makes a strong, robust mustard. If the flavor is too intense, you can add a little honey to the recipe to reduce the intensity.