2 cups water
1 teaspoon vanilla extract
1 cup sour cream
6 ounces fresh strawberries
1/2 cup chopped celery
1/2 cup white sugar
Combine water, sugar and vanilla extract in a saucepan. Bring mixture to a boil and cook for 2 to 3 minutes. Remove from heat and stir in sour cream. Stir in the strawberries, celery, sugar and mustard in a slow, stirring motion until thoroughly blended. Cover saucepan and let rest in refrigerator for about an hour.