About: This haunting dark purple color comes from grape must, the juice from unfermented wine grapes. Whole mustard seeds are soaked in liquid, typically water or vinegar, to release it’s flavor and heat. But in 14-century France, grape must was the liquid of choice. Frenchman, Elie-Arnaud Denoix, unearthed an ancient family recipe and revived it for us to enjoy today. Once you try this, you’ll wonder why not all mustards are purple.
Origin: the Limousin region of France
Replaces: other mustards • maybe grape jam (if your bold)
Uses: enhance sauces and vinaigrettes • pair with aged cheddar or goat cheese • serve on charcuterie platter • spread on a ham or turkey sandwich • use like any other mustard on a hot dog or hamburger
Ingredients: grape must • black mustard seeds • water • vinegar • salt • spices (cinnamon & clove)
Benefits: no added sugar • omega 3 fatty acid
Calories: about 5 calories per teaspoon
WHERE TO FIND
HOW TO STORE
Keep in the fridge indefinitely. Most (if not all) prepared mustards have antibacterial properties; they never grow mold or mildew. Soaking the whole mustard seeds with something acidic acts as a preservative.
TASTE & TEXTURE
- mild and delicate
- not sharp and hot like other mustards
- subtly sweet
- dark, molasses-like
- crunchy from the coarse-ground seeds
- aromatic from the spices
- Violet Mustard was a food fad during La Belle Époque.
- Grape must has been used to moisten mustard seeds since the Roman Empire.