Apricot Viognier Grained Mustard

Recipe Date:
October 23, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 3 tbsps Yellow mustard seeds
  • 1/2 cup Renwood Viognier
  • 1/2 cup Apple cider vinegar
  • 1/2 cup Water
  • 1/2 tsp Sea or kosher salt
  • 2 cups Apricot preserves or jam


In a medium stainless steel pot, bring the mustard seeds, Viognier, cider vinegar, water and salt to a boil.  Turn heat down to simmer.   Cook stirring occasionally until almost all of the liquid evaporates and the seeds are plump about 20-30 minutes   Cool.   Stir in the apricot preserves.  Store in an airtight container in the refrigerator.  Keeps 2 weeks refrigerated.


Serve this delicious condiment with cheese plates.  Spread it on bread for grilled cheese sandwiches, using Teleme, Parrano, Cheddar, Gruyere or Chevre.  Glaze grilled chicken, pork or salmon with it.   Add a few tablespoons to make a sprightly vinaigrette for salads.  It is also delicious on goat cheese or Fromage Blanc crostini.   Get creative with sandwiches of ham, bacon or smoked turkey.  The sumptuous combinations you can create with this recipe are endless.  Enjoy with a glass of Renwood Wine. 

For a printable card, click here.

Join Our Mailing List

Do you want to be notified about Renwood events, new products and specials? Join our monthly email newsletter. It's fast and easy. You will be among the first to know about hot new products, fun events at the winery and great deals. We will not share your information and you may unsubscribe at any time.

Join Our Mailing List

Leave this field blank:

FB Pixel