Cherry Mustard

Name: Cherry Mustard
Yield: Makes 500 g
Ingredients: 70 g cherry purée; 1 recipe Brined Cherries; 2 g black peppercorns; 2 g juniper berries; 2 g coriander seeds; 100 g cabernet sauvignon vinegar; 2 g ground allspice; 1 fennel, finely diced; 4 shallots, finely diced; 80 g vegetable oil; 80 g grain mustard; 80 g pinot noir

Preparation info

Makes
500 g

Difficulty
Easy

Appears in

Catalogued Ideas and Random Thoughts

By Stuart Ralston

Published 2023

About

Ingredients

80 g vegetable oil
4 shallots, finely diced
1 fennel, finely diced

Preserve
Gluten-free
Vegan
New York

Method

This mustard is worth its weight in gold. It works particularly well with beef but is also delicious with cheese and some biscuits. I have used this recipe for years and it always makes an appearance at Aizle.

In a medium pot, heat the oil and then sweat down the shallot and fennel until they are translucent with no colour. Add the allspice, black peppercorns, juniper and coriander seed