Description
Here’s how to easily host a backyard rosé party complete with a delicious charcuterie board.
Ingredients
Scale
- 2/3 cup yellow mustard seeds
- 1/2 cup brown mustard seeds
- 1 cup red-wine vinegar
- 1/2 cup dry rosé wine
- 2 Tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- In a nonreactive container, combine mustard seeds with rosé wine and wine vinegar. Let sit 48 hours.
- Transfer seeds and liquid to a food processor or blender. Add sugar, salt and pepper. Process until the mustard becomes creamy, about 4-6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.