Now is one of those times. This amazing batch of homemade mustard was the tipping point—the absolute last jar I could squeeze into the fridge. But it was worth it. Yellow mustard seeds plump overnight in a sweet Riesling wine before they get a blitz in the food processor. The crazy heat of the mustard is mellowed by the addition of some good apricot jam.
It makes an awesome dip for some crunchy pretzel rods and is amazing on a turkey or ham sandwich with melted swiss cheese (and a pretzel bun for good measure)!
Apricot Riesling Mustard
Spicy Riesling wine infused mustard seeds ground lightly and mixed with apricot jam for a hint of sweetness. Perfect alongside pretzels, ham, pork, and cheese.
Prep Time: 5 minutes + overnight (unattended)
Keywords: condiment vegan wine
Ingredients (1 1/2 cups / 360 ml)
- 1/2 cup yellow mustard seeds
- 1/2 cup Riesling wine
- 2/3 cup apricot jam, homemade or quality storebought
- 2 teaspoons fine sea salt
Combine mustard seeds and Riesling in a small glass bowl, making sure all seeds are submerged. Cover with plastic wrap and let sit on the counter in a cool kitchen overnight or until seeds have absorbed the wine.
Transfer the seeds to a small food processor and pulse until about half of the seeds are ground, scraping down the sides as needed.
Scrape back into the bowl and stir in the apricot jam and salt. Serve at room temperature.
Store in a lidded jar in the fridge for up to 1 month. The pungency of this mustard will mellow as it ages.
-slightly adapted from Pretzel Making at Home by Andrea StoneckerPastry Chef Online. For our Wine and Cheese Theme, everyone has made a recipe that contains wine, cheese or both. We have some sweets for you, some savories and even a refreshing wine-based beverage!
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
Wine and CheeseSavories
- Port Wine Cheese Ball from Pastry Chef Online
- Cheese Fondue Pasta Ragout (Gluten-Free) from The Heritage Cook
- Apricot Riesling Mustard from All Roads Lead to the Kitchen
- Chicken Scallopini from Stetted
- Chicken with Mushrooms in White Wine Sauce from Never Enough Thyme
- Red Wine Jelly from Creative Culinary
- Italian Wine Biscuits from Mother Would Know
- Moscato Zabaglione with Strawberries from The Wimpy Vegetarian
- Pears Poached in Wine with Lemon Mascarpone from SpiceRoots
- Mascarpone Cheesecake from That Skinny Chick Can Bake
- Sarasota Lemonade from Miss in the Kitchen
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.