Mostarda
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¾pound dried fruit
- 1minced shallot
- Candied ginger
- White wine
- White-wine vinegar
- Dijon mustard
- Butter
Preparation
- Step 1
Use ¾ pound dried fruit and ½ cup water in a skillet and bring to a boil. Add 1 minced shallot, 1 tablespoon minced candied ginger, 3?4 cup white wine, 4½ tablespoons white-wine vinegar and 2 to 3 teaspoons each Dijon mustard and butter.
- Step 2
Skip the lemon juice. Cool and serve.
Private Notes
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Cooking Notes
johnenglish
This is a tasty recipe but seems to be missing a critical step, namely that once everying is in the skillet you have to simmer it until the liquid is absorbed/evaporated. Also why the "skip the lemon juice?" Unless I've totally missed something there is no lemon juice in the ingredients.
Next time I may do an amalgam of this and other recipes, perhaps adding some horseradish, thyme, and cayenne.
Val
Don't mostarda recipes generally call for mustard essence rather than dijon?
JC Bishop
Do I really have to use dried fruit? I will play around with this and get back to you. I don't want all that sugar that jam and marmalade rx call for but, here in Italy, have a ton of plums and apricots I want to cook and freeze. Any suggestions would be welcome-there are very few plum recipes in this NYT cooking section..
Val
Don't mostarda recipes generally call for mustard essence rather than dijon?
johnenglish
This is a tasty recipe but seems to be missing a critical step, namely that once everying is in the skillet you have to simmer it until the liquid is absorbed/evaporated. Also why the "skip the lemon juice?" Unless I've totally missed something there is no lemon juice in the ingredients.
Next time I may do an amalgam of this and other recipes, perhaps adding some horseradish, thyme, and cayenne.
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