When thinking of football fare, chances are chicken wings spring to mind. But this Super Bowl Sunday, make sure you don’t miss an extra point by adding this versatile extra to your spread.
Whole-Grain Chardonnay Mustard:
Yields 1 1/2 cups
1. Whisk together the mustard powder and water in a bowl. Stir in the seeds. Set aside for 10 minutes.
2. Stir in the remaining ingredients. Cover, and store in the refrigerator overnight.
3. The next morning, adjust the seasonings to taste. (Note: that the mustard will be fiercely hot and somewhat bitter at first.) Discard the thyme springs, if using. If you prefer a smoother but still grainy texture, process the mustard for 30 to 60 seconds in a blender or with an immersion blender.
4. Transfer the mustard to jars. Seal, and mellow in the refrigerator for three days before using. The finished mustard will keep in the refrigerator for a month.