Friday, July 14, 2017

Strawberry Balsamic Mustard

This the third recipe in my trifecta of my homemade strawberry condiments this season. Taking it's place on the shelf next to strawberry ketchup, Roasted Jalapeño Strawberry Relish is this delightful flavorful strawberry balsamic mustard. 

It might seem daunting at first to make homemade mustard. However, this recipe is almost too easy. Grind up some mustard seeds, cook up some strawberries and sugar and blend together with white wine, the mustard and stir in the balsamic. Easy but not quite done yet. 

You will have to be patient and wait two weeks to use your mustard. It needs to hide in a cool dark place for that long to work it's flavor magic. It will be worth it when it's time to open the jar.

Strawberry Balsamic Mustard
Prep Time: 15 minutes
Rest Time: 24 hours plus 2 weeks
Cook Time: 20 minutes
Yield: 2 cups
  • 3.5 oz yellow mustard seeds
  • 3 cups fresh strawberries
  • 1/2 cup raw sugar
  • 1/2 cup white wine
  • 4 tablespoons balsamic vinegar

  • Use a mortar and pestle or a spice grinder to crush the mustard seeds into a fine dust. 
  • Wash the strawberries, pat them dry. Hull the strawberries and cut each of them into small pieces.
  • Place them in a saucepan, toss with the sugar and cook, stirring frequently using a wooden spoon to further break down the strawberry pieces by gently crushing them against the side of the pan.
  • Bring to a boil, reduce heat and let simmer for 10 minutes.
  • Remove from heat, let cool for 10 minutes then add the mixture to a food processor or blender and puree.
  • Add the ground mustard seeds to the mixture and blend thoroughly. Add the white wine and blend again.
  • Scrape the mixture into a bowl, stir in the vinegar.
  • Cover the bowl tightly with plastic wrap and let stand overnight at room temperature.
  • Transfer to a large 2 cup capacity or two 1 cup capacity sterilized jars. 
  • Seal and let stand in a cool dark place for at least 2 weeks before using. 

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