Most recipes for mostarda call for powdered mustard seed, which is much easier to find than mustard oil, and also much safer to work with. You'll want a 2-ounce (50 g) can.
Dissolve it in a cup of wine in a small pot, and gently heat the mixture over a low flame. Stir occasionally, and let the mixture bubble for a few minutes.
While you are preparing the infusion, drain the fruit and concentrate the syrup once again.
How to Make Mostarda - A Wonderful Condiment Flor Bland Foods
By Kyle Phillips, About.com Guide
Prev
- Mostarda is one of those words translators call a false friend:
- A Few Words On Mostarda And The Fruit Involved
- Making Mostarda: Add the Sugar
- Making Mostarda: Let it Rest
- Making Mostarda: Concentrate the Syrup
- Making Mostarda: Wait Another 24 Hours
- Making Mostarda: Using Mustard Oil
- Making Mostarda: Using Powdered Mustard Seed
- Making Mostarda: Put the Fruit in the Jars
- Making Mostarda: Fill to Cover, and Seal
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