Ingredients for Blueberry Mustard
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 ½ - 2 cups fresh blueberries (for sieving and whole berries)
- 1/4 cup ruby port wine
- Shallot
- White Sugar
- Dijon Mustard
- Whole Grain Mustard
- Yellow Mustard Seeds
- 2 tablespoons dry white wine
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How to Make Blueberry Mustard
- Combine 2 tablespoons of mustard seeds with 2 tablespoons of dry white wine in a small bowl. Let stand for 10 minutes to soften.
- In a separate small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth.
- Press 1/2 cup of fresh blueberries through a fine-mesh sieve into a bowl. You may need to add a few extra blueberries to reach the 1/2 cup mark.
- In a medium saucepan, combine the sieved blueberries, 1/2 cup whole fresh blueberries, 1/4 cup ruby port wine, 1 finely minced shallot, and 2 tablespoons of granulated sugar.
- Whisk in the cornstarch mixture until fully incorporated.
- Bring the mixture to a simmer over medium-high heat, stirring frequently. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Remove from heat and stir in the softened mustard seeds and their wine mixture, along with 2 tablespoons of Dijon mustard and 1 tablespoon of whole grain mustard.
- Let the mustard cool completely before transferring to an airtight container. Refrigerate for at least 2 hours to allow the flavors to meld. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
31g
Fat
0g
Carbs
5g