Strawberry Mustard
Ingredients
- 1/2 cup whole yellow mustard seeds, finely-ground
- 1/2 cup raspberry vinegar
- 3 tablespoons water
- 2 tablespoons vegetable or light olive oil
- 5 ripe strawberries, stemmed and halved
- 1/2 teaspoon finely ground pink peppercorns
- 1 teaspoon salt
Instructions
Place all ingredients in a blender. Puree until fairly smooth and thoroughly mixed, frequently scraping sides of the container. Transfer to a clean, dry jar or bowl, cover tightly, and refrigerate for 1 week before using. Makes about 3/4 cup.
