Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Blackberry Mustard


1 cup fresh blackberries
1/4 cup plus 3 tablespoon hot Dijon mustard
3 tablespoon honey
1 tablespoon balsamic vinegar
1 tsp dry mustard

Position knife blade in food processor bowl; add blackberries. Process about 1 minute or until smooth; strain and discard seeds. Combine blackberry puree', Dijon mustard, and remaining ingredients in a bowl, stir well.

Yield: 1 cup.

NOTE:
Store mustard in an airtight container in the refrigerator for up to two weeks.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.