Lemon Sage Wine Mustard Food

LEMON SAGE WINE MUSTARD

Steps:

• Finely chop enough sage leaves to measure 1/3 cup. Set aside.
• Coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small saucepan with white wine.
• Bring to a boil over medium heat, stirring and pressing sage to release flavor.
• Remove from heat. Cover tightly and let steep for 5 minutes.
• Transfer sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid.
• Discard solids and return liquid to saucepan. Add mustard seeds.
• Cover nd let stand at room temperature until seeds absorb most of the moisture, about 2 hours.
• In a blender or food processor combine marinated mustard seeds (with the liquid) and vinegar. Process until blended and most of the seeds are well chopped. (You want to retain a slightly grainy texture).
• Transfer mixture to a stainless steel saucepan and add the lemon zest, lemon juice, honey, salt and reserved finely chopped sage.
• Bring to a boil over high heat, stirring constantly. Reduce heat to low and boil gently, stirring frequently until volume is reduced by a third, about 20 minutes.
• Ladle hot mustard into prepared jars leaving a 1/4" headspace. Check for air bubbles and adjust headspace if needed.
• Process in a boiling water bath for 10 minutes. Adjust time according to altitude.

SOUTHWESTERN CHILE MUSTARD

Steps:

• In a non reactive pot or jar, combine mustard, vinegar, beer, pepper, and garlic. Cover and soak for 36 to 48 hours; adding additional vinegar and beer, in equal proportions, in order to maintain enough liquid to cover seeds.
• Puree mixture with cumin and Tabasco sauce in a food processor.
• Process until mixture becomes creamy and flecked with seed, about 3 to 4 minutes.
• Add additional vinegar as necessary to create a creamy mustard.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

ENGLISH MUSTARD SAUCE

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.