Violet Mustard - Traditional French Moustarde Au Violette

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.

• Ready In: 40 mins
• Yields: 2 cups of Violet Mustard

Ingredients

• 2  cups red wine
• 2  cups red grapes
• 1  cup  ruby port
• 1  cup  whole grain mustard
• 1⁄2 cup Dijon mustard

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.