7/06/2011

Strawberry Dijon Mustard

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With all the ripe strawberries at the market, it was time to make this fun spin on the classic condiment.  The sweet berries paired with good Dijon mustard make for a unique taste bud tickling tandem. My favorite way to use it is on a roast chicken sandwich piled with sliced cucumbers, baby greens, and a few pickled red onions.  It is equally delicious with cheese and crackers.  A good Saint-André or a mild goat cheese pairs nicely.

*One note-- when I make this mustard, I make sure to pat the sliced strawberries dry between paper towels.  This removes some of the moisture, allowing the mustard to keep in the refrigerator for a longer period of time.  Otherwise, you will wind up with a soupier strawberry mustard, but it will still be good.



Strawberry Dijon Mustard
makes about 1/2 cup

1/2 cup sliced strawberries
1 Tablespoon Dijon mustard
1/2 teaspoon grainy Dijon Mustard
1 teaspoon seedless strawberry preserves

Place the sliced strawberries on a paper towel and pat dry to remove excess moisture.  Chop the sliced strawberries into a fine dice.  In a small bowl, combine the diced strawberries with the mustards and preserves.  Refrigerate in an airtight container for up to 2 days.  Enjoy!

Source: Adapted from Country Living

6 comments:

  1. love, love, love this idea, I can think of so.....many ways to use this! You have really gotten my imagination going and that is sometimes trouble..... :) Seriously, I will be making this today!
    thanks, chris

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  2. What an unusual combo! I love flavored mustards, but have never tried or made anything like this. Anxious to give it a try and serve it with grilled chicken tonight--I happen to have all of the ingredients on hand. Love the simplicity, too! Thanks.

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  3. What an innovative recipe. Sadly, strawberries are not in season here in New Jersey anymore. Bookmarking this for next year. I can't believe I have to wait another year for local seasonal strawberries! :(

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  4. This sounds like a brilliant idea. I have been using strawberries more and more in savoury dishes recently, but as of yet it didn't occur to me to use it with mustard. considering we eat mustard everyday in our salad dressing this sounds like something that would go down a storm with my family! keep the innovative ideas coming...:)

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  5. This sounded unique and delicious, so I had to try it out. First you taste the tang and then the sweetness. So easy and different. I'll definitely be making this again....however, I did dry the strawberries and it is a bit runny. I'll make sure to really press the berries more next time. Thank you!!

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  6. Caroline-
    You are welcome:) I am so pleased you enjoyed it! The original recipe didn't call for patting dry the strawberries, but I find in doing so keeps the mustard from being, as you said, runny. Juicer berries need a couple of layers of paper towel to soak up the wetness.

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