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Raspberry Mustard Sauce


1 cup fresh raspberries
1/4 cup plus 3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard

Process raspberries in the blender until smooth. Strain the puree; discard the seeds. Combine raspberry puree, Dijon mustard, and remaining ingredients in a small bowl, stir well. Mustard keeps in a tight container in the refrigerator for up to two weeks.




STACKS, The Art of Vertical Food

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