Lemon Sage Wine Mustard

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 bunch sage
• 3/4 cup dry wine
• 3/4 cup yellow mustard seeds
• 1 cup wine vinegar
• 2 grated lemons, zest and juice
• 1/2 cup honey
• 1/4 teaspoon salt

Recipe

• 1 finely chop enough sage leaves to measure 1/3 cup. set aside.
• 2 coarsely chop remaining sage leaves and stems to measure 1/2 cup and place in a small saucepan with wine.
• 3 bring to a boil over medium heat, stirring and pressing sage to release flavor.
• 4 remove from heat. cover tightly and let steep for 5 minutes.
• 5 transfer sage infusion to a sieve placed over a glass or stainless steel bowl and press leaves with the back of a spoon to extract all the liquid.
• 6 discard solids and return liquid to saucepan. add mustard seeds.
• 7 cover nd let stand at room temperature until seeds absorb most of the moisture, about 2 hours.
• 8 in a blender or food processor combine marinated mustard seeds (with the liquid) and vinegar. process until blended and most of the seeds are well chopped. (you want to retain a slightly grainy texture).
• 9 transfer mixture to a stainless steel saucepan and add the lemon zest, lemon juice, honey, salt and reserved finely chopped sage.
• 10 bring to a boil over high heat, stirring constantly. reduce heat to low and boil gently, stirring frequently until volume is reduced by a third, about 20 minutes.
• 11 ladle hot mustard into prepared jars leaving a 1/4" headspace. check for air bubbles and adjust headspace if needed.
• 12 process in a boiling water bath for 10 minutes. adjust time according to altitude.