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Whole Grain Champagne Mustard Sauce
- 1/2 cup dry white wine
- 1/2 cup champagne vinegar
- 1/2 cup mustard seeds (yellow, brown, or a mix of both)
- Salt; to taste
Place mustard seeds in a large pot. Fill with water and cook until boiling. Strain and rinse seeds and then boil and strain them again. Do this twelve times, total, to reduce bitterness. Once seeds are finished, strain and rinse one final time and return to pot. Add vinegar and wine. Bring to a simmer for 2-3 minutes to reduce slightly and to allow mustard seeds to absorb flavor. Salt to taste and serve.http://hliving.wpengine.com/wp-admin/edit.php?post_type=team
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