Chocolate Mustard Conundrum
I recently purchased a jar of AMAZING mustard from a winery called Hop Kiln in Sonoma County. Problem is....it's Chocolate Merlot mustard. The neutral tasting medium of choice was pretzel sticks, and it was amazing on those. Slightly fudgy, salty, and tangy all at once. However, it's the only one they don't have a suggestion for on their website. Most of the others would be good on sandwiches, in salad dressings, or as a condiment for steak or sausage. Their suggestion for this one: "Use imaginatively."
So, any "imaginative" uses you can think of? I'd hate for my new mustard to be relegated to a pretzel dip.
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