Best Purple Mustard Sauce Recipes

VIOLET MUSTARD - TRADITIONAL FRENCH MOUSTARDE AU VIOLETTE

Violet Mustard - Traditional French Moustarde Au Violette image

A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese, or my Croque Monsieur recipe #352897. Adapted from Davidburke & Donatella.

Provided by BecR2400

Categories Fruit

Time 40m

Yield 2 cups of Violet Mustard

Number Of Ingredients 5

Ingredients

2 cups red wine
2 cups red grapes
1 cup ruby port
1 cup whole grain mustard
1/2 cup Dijon mustard

Steps:

Bring the wine, grapes and port to a boil in a medium saucepan.
Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
Purée mixture in a blender, then pass through a fine sieve.
Set aside to cool.
Add the mustards and stir to combine.
Refrigerate until ready to use.

Nutrition Facts : Calories 618, Fat 7.7, SaturatedFat 0.5, Sodium 2142.7, Carbohydrate 59.6, Fiber 7.5, Sugar 35.6, Protein 9.7

VIOLET MUSTARD

Violet Mustard image

Provided by Merrill Stubbs

Categories condiments, project, side dish

Time 30m

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 cups red wine
2 cups red grapes
1 cup ruby port
1 cup whole-grain mustard
1/2 cup Dijon mustard

Steps:

Bring the wine, grapes and port to a boil in a medium saucepan. Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
Puree mixture in a blender, then pass through a fine sieve. Set aside to cool. Add the mustards and stir to combine. Refrigerate until ready to use.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1039 milligrams, Sugar 15 grams, TransFat 0 grams

PURPLE MUSTARD SAUCE RECIPE

Purple Mustard Sauce Recipe image

Provided by zboni

Number Of Ingredients 8

Ingredients

1 cup red port wine
1 cup red wine
1/4 cup shallots (finely chopped)
4 white peppercorns
2 sprigs fresh tarragon
1 tsp French Dijon mustard
1 tsp mustard powder
1 tbsp black or brown mustard seeds

Steps:

Place port, red wine, shallots, peppercorns and tarragon in a saucepan, bring to a boil and reduce to about half a cup. Let cool and strain. Place mustard, mustard powder and mustard seeds in a blender. Add the reduction and blend until smooth.