1. Combine the tbsp of mustard seeds with the tbsp of white wine and set aside. 2. Whisk together the cornstarch and water; set aside. 3. Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that. 4. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture. 5. Over medium-high heat, bring to a simmer, then let it cool. 6. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed. ---------------------------------------------------------------------------
Nutrition
Ingredients
