Drunken Mustard

When you're into pickling, you know that brine may be used for so much more than just pickling and Atlanta based chef Nick Melvin, co-founder of Doux South is doing just that.

He uses a red wine brine and pairs it with brown and yellow mustard seeds; the result is a tipsy mustard that makes a visual statement. Try it in your salad dressing, with cheese or meat.


Ingredients:white vinegar, sugar, water, brown mustard seed, yellow mustard seed, red wine, salt.