Purple mustard
Instructions:
- 2 cups dry red wine
- 1 cup ruby port or Madeira
- 2 shallots, finely chopped
- 2 tablespoons purple mustard seeds or other mustard seeds
- 4 white peppercorns
- 2 sprigs fresh tarragon, leaves only
- 1 cup Dijon mustard
- 1 teaspoon Colman’s mustard powder
- Combine the red wine, port, shallots, mustard seeds, peppercorns, and tarragon in a medium saucepan, bring to a boil over medium-high heat, and boil until reduced to 1/2 cup.
- Transfer to a blender. Add the mustard and mustard powder and blend until smooth. Store in a tightly sealed jar in the refrigerator for up to 2 months.