{"id":587,"date":"2016-08-12T03:19:40","date_gmt":"2016-08-12T03:19:40","guid":{"rendered":"http:\/\/coppermooseoilandvinegar.com\/?p=587"},"modified":"2021-08-26T23:41:25","modified_gmt":"2021-08-26T23:41:25","slug":"prosecco-whole-grain-mustard","status":"publish","type":"post","link":"https:\/\/coppermooseoilandvinegar.com\/index.php\/2016\/08\/12\/prosecco-whole-grain-mustard\/","title":{"rendered":"Whole Grain Mustard"},"content":{"rendered":"

An easy and healthy recipe, Whole Grain Mustard becomes the perfect crust for salmon or to enjoy on your next gourmet sandwich.<\/div>\n
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Prep Time: \u00a0<\/em>10 minutes –\u00a0Cook Time: \u00a0<\/em>0 minutes –\u00a0Total Time: \u00a0<\/em>10 minutes<\/div>\n
Yield:\u00a04-6 People<\/div>\n
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…<\/div>\n

Ingredients:<\/strong><\/p>\n

–\u00a01\/2 cup Prosecco Sparkling wine<\/div>\n
– 1\/2 cup White Balsamic Vinegar of Modena<\/a><\/div>\n
–\u00a01\/4 cup Brown Mustard Seeds<\/div>\n
–\u00a01\/4 cup Yellow Mustard Seeds<\/div>\n
–\u00a01\/2 tsp Sea Salt (Sel Gris<\/a>\u00a0or\u00a0Himalayan Pink Jurassic<\/a>)<\/div>\n
…<\/div>\n
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Instructions:<\/strong><\/div>\n
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  1. Place all of the ingredients in a small, nonreactive bowl and stir to combine. Cover tightly with plastic wrap and let sit at room temperature for at least 24 hours.<\/li>\n
  2. Remove the plastic wrap and transfer the mustard mixture to a blender. Blend until the desired consistency is reached, about 30 seconds for a coarse texture.<\/li>\n
  3. Transfer the mustard to a small, nonreactive container with a tight fitting lid, cover and refrigerate for up to 3 months. The fresher the mustard, the spicier the taste.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>
    \n \n \"Print\n <\/a>\n <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1993,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauces"],"_links":{"self":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/comments?post=587"}],"version-history":[{"count":4,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/587\/revisions"}],"predecessor-version":[{"id":4448,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/posts\/587\/revisions\/4448"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media\/1993"}],"wp:attachment":[{"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/media?parent=587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/categories?post=587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/coppermooseoilandvinegar.com\/index.php\/wp-json\/wp\/v2\/tags?post=587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}