Moutard Violette





Brand: Domaine Des Terres Rouges

Origin: the Limousin region of France

About: Violet Mustard was a food fad during La Belle Époque but has been used since the Roman Empire. Today, not many people know about it. This haunting dark purple mustard gets it color 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. Back 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.



Nutrients: Fiber • Iron • Magnesium • Phosphorus • Thiamin • Selenium

Benefits: no added sugar • omega 3 fatty acid • good for the immune system • acts as an antioxidant

Ingredients: grape must • black mustard seeds • water • vinegar • salt • cinnamon • clove

Substitutes: other mustards • maybe grape jam (if you’re so bold)



Store: specialty stores or cheese shops

Online: Amazon • Zingerman’s

Other Products: absinthe mustardblack currant mustard



Make Your Own: 


In glass jar, combine 6 tablespoons whole black mustard seeds, 2 teaspoons salt, 1 teaspoons ground cinnamon, and 1/4 teaspoon ground clove. Pour in 1/4 cup water and 1/4 cup grape juice or red wine, stir, and let sit for 10 minutes. Stir in 3 tablespoons red wine vinegar and store in the fridge for 12 – 24 hours. If you prefer your mustard ground, purée the mustard in a blender, food processor, or immersion blender. Add honey for sweetness or hot sauce for extra heat. Store in the fridge for up to 1 year.

Storage: Keep in the fridge indefinitely. Most (if not all) prepared mustards have antibacterial properties. By soaking the whole mustard seeds with something acidic acts it acts as a preservative. BUT if that makes you nervous, discard after 2 years.



Taste & Texture: mild and delicate • not sharp and hot like other mustards • sweet and fruity • dark, molasses-like • crunchy from the coarse-ground seeds • aromatic from the spices

Suggested Uses: enhance sauces and vinaigrettes • pair with aged cheddar or goat cheese • serve on a charcuterie platter • spread on a ham or turkey sandwich • use like any other mustard on a hot dog or hamburger • stir into mashed potatoes • roast with meats and vegetables


Herbed Popcorn with Grape Mustard

Grilled Salmon with Violet Mustard and Caraway Sauce




Chicken, Apple, Walnut Salad with Violet Mustard Vinaigrette


Violet Mustard Vinaigrette: oil, vinegar, mustard, brown sugar, salt, and pepper


What do you know about Violet Mustard? 

  One thought on “Moutard Violette

Food for Thought

%d bloggers like this: