Grainy Chardonnay Mustard

Guys I'm literally so happy to have partnered with City & Country wines.
I love companies with high integrity and intention behind their product, and that's why I said yes to teaming up with them. This way I get to drink wine, make some friends, and make awesome recipes!
How awesome is that?

I chose to use their City & Country Chardonnay/sémillon blend for this recipe due to it's dryness and it's fruity and acidic balance. I like drinking it because each sip exposes tropical not undertones, a buttery finish and the 15% sémillon adds a touch of BC apples and pears.
Drinking it is just lovely, so I thought to myself "why not add it to my home-made mustard?"
So thats's exactly what I did and I never looked back.

But first, if you want to make your own mustard, you need to start with quality mustard seeds.
Did you know that the Canadian prairies are actually a great environment to grow mustard seeds and are a large contributor to the mustard seed industry? I love supporting Canadian agriculture and the farmers who work so damn hard each season with no rest days. I've tried Canadian mustard seeds and compared them to other seeds, and these patriotic little seeds pack an intensity of flavour and spice that just can't be matched.

The seeds that I use are from the Silk Road Spice Merchant, and I use a mixture of brown and yellow seeds. Where ever you choose to get your seeds, just make sure they are of good quality or ask someone if they've used them before. I've tried to make this mustard recipe with Club House brand seeds and it's turned out like shit each time. Not sure what I'm doing wrong, but they've always lacked flavour and intensity.

I love choosing local and supporting Canadian products, so this recipe using all Canadian ingredients makes my heart so happy!

These are the seeds after sitting overnight and just before being blitzed in the food processor
Blitzed up and ready to sit for 2 more days to develop more flavour! 


3 tbsp brown mustard seeds
3 tbsp yellow mustard seeds
1/3 C apple cider vinegar
1/2 C dry white wine (plus 1-2 tbsp more for thinner consistency)
3/4 tsp salt


Combine all ingredients together. Leave in a bowl covered with a tea towel or cheesecloth and leave on the counter over night.

Transfer to a food processor and quickly blitz until about half the seeds are blitzed.

Keep mustard in a glass jar and leave on the counter covered with a towel and for 2 more days.

After 2 days, check the taste and adjust the salt or add more wine for a thinner consistency if needed to suit your preference.

Cover jar with lid and store in the fridge for 1-2 months.

Enjoy in sauces, salad dressings, marinades, charcuterie boards or sandwiches.


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