Updated: October 20, 2012 6:03AM
MAKES 1 1/2 cups
This sweet, savory, tangy mustard is the perfect foil for Scott Walton’s veal and pork bratwurst, sold by the pound at Markethouse.
4 cups apple cider
1/2 cup apple cider vinegar
1/2 teaspoon fresh chopped thyme
1/2 teaspoon fresh chopped sage
1 cup Dijon mustard (extra strong)
Combine apple cider, cider vinegar, thyme and sage in a medium saucepan and bring to a boil over medium-high heat.
Reduce heat to low and simmer until it reaches a syrup-like consistency, about 45 minutes. Strain and let cool.
Mix cider reduction with Dijon mustard. Season with salt and pepper and refrigerate until ready to use.
From Scott Walton, executive chef at Markethouse