Raspberry mustard
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Ingredients
Raspberry mustard
- 60g of mustard seeds
- 100ml of Chambord
- 2 tbsp of red wine vinegar
- salt
- 75g of fresh raspberries
Equipment
- Food processor or blender
Method
1
Place the mustard seeds in a container with the Chambord and red wine vinegar and leave to soak for at least 72 hours. The seeds will swell as they absorb the liquid so ensure you choose a container big enough to allow this
2
Transfer the mixture to a blender and blitz to your desired consistency
3
Add the raspberries to the blender and blend again until incorporated
4
Taste the mustard and add more of any of the ingredients, according to your preferences
5
Store in an airtight container in the fridge for up to a week. If you want to store the mustard for longer, omit the fresh raspberries and blend them in before serving
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Raspberry mustard
