Name: Redcurrant Mustard Dip
Prep time: 15 min
Total time: 15 min
Ingredients: 200 g Redcurrants; 0.5 piece Onion; 1 tbsp Oil; 2 tbsp Mustard; 1 tbsp Honey; 1 tbsp Vinegar; 1 pinch Salt; 1 pinch Pepper

Description

This redcurrant mustard dip is a fruity and spicy accompaniment to grilled food, cheese or bread. The combination of sweet redcurrants, spicy mustard and a hint of honey makes it a special taste experience. The Thermomix® makes the dip quick and easy to prepare. Ideal for barbecue parties, as a starter or as a special spread. The preparation time is approx. 15 minutes.

Ingredients (8 ingredients)

200 g Redcurrants

0.5 piece Onion

1 tbsp Oil

2 tbsp Mustard

1 tbsp Honey

1 tbsp Vinegar

1 pinch Salt

1 pinch Pepper

Preparation (7 steps)

Prepare redcurrants

Wash redcurrants and remove from the panicles.

Chop onion

Thermomix® Setting

3 sec/Speed 5

Put onion in the mixing bowl and chop for 3 sec./speed 5.

3 sec

Sauté onion

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Add oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

3 min

Add remaining ingredients

Add redcurrants, mustard, honey, vinegar, salt and pepper to the mixing bowl.

Prepare dip

Thermomix® Setting

15 sec/Speed 5, dann 5 min/212°F/Speed 2 212°F

Mix all ingredients for 15 sec./speed 5 and then simmer for 5 min./100°C/speed 2. Leave the measuring cup in place.

5 min

Puree dip

Thermomix® Setting

20 sec/Speed 8

Puree the dip for 20 sec./speed 8.

20 sec

Season and serve

Season the dip and add salt, pepper or honey if necessary. Let cool and serve.

Finished cooking? Great! 🎉

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About this recipe

This redcurrant mustard dip is a creation that arose out of the necessity to process a huge redcurrant harvest. My grandmother had a huge redcurrant bush in the garden that overflowed every year. Jam was of course a classic, but I wanted something new, something savory that perfectly complements the acidity of the berries. That's how the idea of combining redcurrants with mustard came about - an unexpected, but all the more exciting combination. The redcurrants are of course the star of this dip. They bring a fruity sweetness and a pleasant acidity, which makes the dip refreshing. The onion provides a light spiciness and depth of flavor, while the oil binds the flavors and gives the dip a smooth texture. The mustard, ideally a medium-hot one, contributes a spicy note that harmonizes perfectly with the sweetness of the redcurrants. Honey rounds off the whole thing and provides an additional sweetness and a slightly sticky consistency. Vinegar, preferably a mild apple cider vinegar, brings an additional acidity and freshness to the dip. Salt and pepper are of course essential to enhance the flavors and balance the dip. When preparing it in the Thermomix®, it is important not to chop the onion too finely, otherwise it can burn when sautéing. The temperature of 120°C when sautéing is ideal for softening the onions without browning them. Simmering the ingredients in the next step is important so that the flavors combine well and the redcurrants burst slightly. Pureeing at the end ensures a creamy consistency. Be careful not to puree the dip for too long, otherwise it may become too fine. For a vegetarian or vegan version, the honey can be replaced with agave syrup or maple syrup. If you like it spicier, you can add a pinch of chili powder or some finely chopped chili. Smoked paprika powder also goes perfectly with this dip and gives it a smoky note. The redcurrant mustard dip is a versatile accompaniment. It goes perfectly with grilled food, especially pork or poultry. It is also a delicious addition to cheese, especially goat cheese or Camembert. It is a delicious spread on bread or crackers. Serve it with a cheese platter or as a dip for vegetable sticks. It also goes well with sausages or as a sauce for burgers. The dip will keep in the refrigerator in an airtight container for about a week. It can also be prepared well in advance, as it gains even more flavor in the refrigerator. For a longer shelf life, it can also be frozen. However, it should be completely thawed and stirred well before serving.