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Mustard Bloody Mary-style

updated

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Ingredients for 1 servings:

  • 250 ml tomatoes, pureed
  • ¼ salted lemon(s)
  • 3 tbsp tomato paste
  • 75 ml balsamic vinegar, lighter
  • 150 ml rosé wine
  • 100 g yellow mustard flour
  • 100 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Rest period approx. 15 days; Cooking/baking time approx. 20 minutes; Total time approx. 15 days 35 minutes

Finely chop the salted lemons. Combine the passata with tomato paste, gelling sugar, and salted lemon. Bring to a boil over low heat. Simmer for 5 minutes. Cool to below 30°C. Then add all the other ingredients and mix well. Let stand overnight. Transfer to jars and let ripen for 2 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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