Violet Mustard - Traditional French Moustarde Au Violette

Total Time
40mins
Prep 15 mins
Cook 25 mins

A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese, or my Croque Monsieur The Ultimate Croque Monsieur - Baked French Bistro Sandwich. Adapted from Davidburke & Donatella.

Directions

  1. Bring the wine, grapes and port to a boil in a medium saucepan.
  2. Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
  3. Purée mixture in a blender, then pass through a fine sieve.
  4. Set aside to cool.
  5. Add the mustards and stir to combine.
  6. Refrigerate until ready to use.