Black cherry mustard

Savoury recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.

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Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Black cherry mustard


    • Frozen fruit purée 100% : Black cherry - 275 g
    • White mustard (seeds) - 125g
    • Salt - 25g
    • White wine - 100g
    • White wine vinegar - 175g
    • Sugar - 100g
    • Mustard powder - 5g

    Place mustard, wine, vinegar and salt in an airtight jar.
    Let it rest in a dark place for 30 days, shake daily.
    Place into a grinder.
    Add black cherry puree, sugar and mustard powder.
    Grind for 2-3 hours.
    Store in sterilized glass jars.
    Label with name and date of preparation.
    Keep in the fridge. 

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