I had this delicious homemade Senape, mustard, in Umbria a few years ago. I was at a wonderful party in the country when I first tasted this mouth-watering condiment smeared on top of a thick slice of salami made at the local butcher. It was the perfect match with the Grechetto I was drinking. To recreate that magical moment, I whip up a batch of this mustard, slice some imported Italian salami, and open a chilled bottle of Madrevite Elve Grechetto from the beautiful hills of Umbria.
See ingredients, directions and pairings.
1 Shallot, finely chopped
1 cup Water
1 cup Aged Balsamic Vinegar, I use Villa Manodori
1/4 cup Dijon Mustard
1/4 cup EVOO
2 ounces Dried Porcini Mushrooms
1/4 cup White or Black Truffle Paste, I use Urbani