Prep 10 mins
Cook 20 mins
Originally published with Food; Cutting the Mustard By Molly O'Neill, August 8, 1999
- 1 1⁄2 cups white grape juice, fresh
- 1 cup dry white wine
- 1 1⁄2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 large shallot, very finely chopped
- 2⁄3 cup mustard powder
- 1 tablespoon olive oil
- 1 teaspoon honey, to taste
- In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
- Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
- Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.