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Raspberry Mustard

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Raspberry Mustard

The perfect raspberry mustard recipe with a picture and simple step-by-step instructions.

  • 50 ml Dry white wine
  • 3 tbsp Bianco balsamic vinegar
  • 100 g Sugar
  • 150 g Raspberries
  • 2 tbsp Mustard grainy
  1. Heat white wine with 3 tablespoons of balsamic vinegar and sugar in a saucepan and reduce everything to a syrupy level over medium heat for about 5-10 minutes. Add the raspberries to the syrup in the saucepan and let everything simmer for another 2 minutes. Puree the raspberry mixture and simmer for another 5 minutes until a thick syrup has formed. Stir the mustard into the raspberry syrup. Season raspberry mustard with vinegar, pour into a clean twist-off glass, close and let cool.
  2. Tip 2: The raspberry mustard goes very well with spicy cheese, e.g. Raclette, strong goat cheese, but also with game or beef. Or to refine salad dressings.
Dinner
European
raspberry mustard

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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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