Grainy Raspberry Mustard

Whole mustard seeds blended with raspberry jam, raspberry vinegar, and dry white wine create a grainy, sweet-sharp condiment that belongs next to every charcuterie board and ham sandwich. The seeds stay partially intact, giving each spoonful that signature pop and crunch you can’t get from smooth mustard.

Letting the blended mustard seeds and water sit for 2 hours at room temperature before cooking is the step that develops the heat. Mustard seeds need time and liquid to activate the enzyme (myrosinase) that produces their characteristic bite. Skip this step and your mustard tastes flat.

Cooking the mixture in a double boiler for 10 minutes thickens it gently without killing all that heat. Direct heat would be too aggressive and could make the mustard bitter. The raspberry jam gets blended in after cooking, keeping its fruity brightness intact.

Chef Tips

• Use yellow or brown mustard seeds. Brown seeds are hotter and more pungent. Yellow seeds are milder and sweeter.
• The mustard will taste very sharp right after making. It mellows significantly during the overnight refrigeration. Taste the next day before adjusting.
• Raspberry vinegar reinforces the berry flavor. If you can’t find it, use white wine vinegar and add an extra tablespoon of jam.
• This keeps for up to a month refrigerated in a sealed jar. The flavor actually improves over the first week.

Variations

• Fig mustard: Replace raspberry jam with fig preserves and use sherry vinegar instead of raspberry vinegar.
• Spicy version: Add a pinch of cayenne or a splash of hot sauce to the mustard before cooking.