Recipe

Strawberry Balsamic Mustard (with a recipe for Strawberry Balsamic Vinegar)

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Photo by AntoniaJames

This recipe was entered in the contest for Your Best Strawberries

This recipe was entered in the contest for Your Best Condiment
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AntoniaJames's Notes: Once you start making your own condiments, the chances are good you’ll be making them often, and enjoying not only the fruits of your labor, but the creative process, a lot. When I made strawberry...
Once you start making your own condiments, the chances are good you’ll be making them often, and enjoying not only the fruits of your labor, but the creative process, a lot. When I made strawberry balsamic vinegar a few months ago, I found myself with nearly a quart of balsamic infused strawberry mush. Smelling all that flavor, and inspired by the many possibilities presented by this glorious if rather ugly stuff, I went to work. Obviously, you need to blend it up, given its appearance and consistency. I posted in Q1 the first part in this series – recipes for the vinegar and for a zesty ketchup made with the balsamic vinegar infused strawberries. Here is Part 2. You’ll need even more patience for this one, as the mustard seeds must soak for a few days in the strawberries and whatever vinegar-y liquid they’ve retained. (This technique I learned from Judith Choate’s helpful “Gourmet Preserves,” which is as much about savory condiments as it is about what we traditionally refer to as “preserves.”) It’s best to start the vinegar infusing process a week or two before you want to use it, but you can also use the vinegar and strawberries after two or three days, if you gently heat the vinegar to a near simmer before combining with the strawberries. Use the strawberry vinegar in a simple vinaigrette over a red leaf lettuce salad or with beets. This mustard is particularly nice on a Black Forest ham sandwich and of course, on any savory brat. Enjoy!!

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Makes About 2 1/2 cups of vinegar, and 1 1/2 cup of mustard

Strawberry Balsamic Vinegar:

2 cups chopped organic strawberries Ask a question about this ingredient

1 cup balsamic vinegar Ask a question about this ingredient

1 cup white wine vinegar Ask a question about this ingredient

¼ teaspoon freshly ground black pepper Ask a question about this ingredient

Sterilize a one quart jar. Mash the strawberries just to break them up a bit, using a potato masher, in a flat bottomed bowl or large measuring cup.
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Add vinegars and stir well.
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Pour into jar. Cover tightly and put in a dark cupboard.
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Shake every day or so. After a week (and after no more than two weeks), strain the fruit and add the pepper to the vinegar.
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Store covered in a cool, dry, dark place.
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Save the fruit in a covered jar in the refrigerator for up to one week, to use in the mustard recipe that follows.
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Balsamic Strawberry Mustard:

¼ - 1/3 cup yellow mustard seeds (whole) Ask a question about this ingredient

½ cup white wine Ask a question about this ingredient

1 ¼ cup drained vinegar-infused strawberries, with whatever liquid they’ve retained (from the recipe above) Ask a question about this ingredient

1/4 cup honey, or more, to taste Ask a question about this ingredient

½ teaspoon ground allspice Ask a question about this ingredient

1 teaspoon kosher salt Ask a question about this ingredient

Large pinch of ground nutmeg Ask a question about this ingredient

1 tablespoon Worcestershire sauce Ask a question about this ingredient

Freshly ground pepper, to taste Ask a question about this ingredient

Mix the mustard seeds, white wine and infused strawberries in a non-reactive bowl and stir well. Cover and set aside at room temperature for at least three days, stirring once each day.
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When ready to make the mustard, put it in a blender with the honey and blend well, using the "liquefy" setting and scraping down the sides frequently. Keep blending until the mustard seeds are all crushed.
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Add the spices and the Worcestershire sauce and blend a bit more to combine.
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Pour into one or more clean jars with a vinegar-proof lids and allow to sit for at least a day before using. Test and add more salt, pepper and more honey, to taste.
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Vacuum seal part of it in sterilized jars if you don’t want to refrigerate it all. If not sealed, refrigerate. It will last at least a month.
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Enjoy!!
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3 Comments on Strawberry Balsamic Mustard (with a recipe for Strawberry Balsamic Vinegar)

Kayb added about 1 year ago

Oh...my...God. I absolutely MUST do this. I cannot imagine how wonderful this is.

alexandsnakes added over 2 years ago

I liked this. My vinegar is still blending somewhat (I added the pepper 3 days ago) and I just processed my mustard, only omitting the allspice because I didn't feel like bashing it to powder. Also, I used about 1/4 cup of bourbon because I didn't have any white wine. I really like the mustard; it's fairly mild but very savory despite all the fruit and I'm looking forward to grilled sausages tonight!