Cookaholics Bulletin Board

Ilene
I checked the ingredients, just balsamic (not the good stuff as caramel was listed), mustard, salt and flavorings. The company is mazetti, scroll up for the link. I think I would try starting with the balsamico crema and adding tiny bits of mustard. I must not have much as the product is very black.

Mary

Thanks Mary....I'll see what I can find. it just sounds soooooo good.
ilene

Hey, we're creative cooking-type people. I can't imagine we can't reverse-engineer this if we try.

My first thought would be to make a regular yellow mustard from scratch, replacing the wine vinegar in the recipe with balsamic. If you just mixed ready-made mustard with balsamic, I think it would end up being too acid.

My thought (to keep it black) is to infuse regular balsamic with crushed mustard seed with reducing it and then straining. I put some of this stuff on steak last night before putting it on my grill pan, plus a little more on the the cooked steak. YUM. My daughter also put it on her noodles.

Mary

Mary, if you keep this up, we may have to stage an intervention.....

So far, what I have learaned is that there is a recipe for Mazetti casserole ( a kind of hamburger helper pasta dish) and there are black mustard seeds, but no source for the "balck mustard" Mary has described.

Fuz, maybe you should use black mustard seed to engineer this....they are avaialble online and even at Amazon

I don't think it is black mustard seed, just black.

I am going to try a new cookie recipe that has a very unique technique (no mustard though) so watch this spot.

Mary

I doubt we want black mustard seed. It's very potent (sinus-clearing) and would cover up and sweetness from the balsamic. I expect yellow mustard seed.

You have piqued my interest...

They are cinnamon cookies, think I will make them this weekend to serve with chocolate creme brulee. I will let you know how they turn out.

Mary