Recipe from Stella Sola, Houston
1 cup golden raisins
1 shallot, finely chopped
1 clove garlic
white wine to cover raisins
1 tablespoon Dijon mustard
1/4 cup lemon oil
3 lemons for zesting
Place raisins, shallot, garlic, and white wine in pot and simmer for 5 minutes to bloom dried fruit. Place ingredients in blender and purée until smooth. Fold in Dijon, lemon oil, and lemon zest from lemons. Mostarda is a suitable sauce for any pork dish, including ham.
