How to make mustard sauce

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mustard has been on every dining table for over a thousand years. According to legend, Alexander the Great quarreled with King Darius and received from him a bag of sesame as a gift - a symbol of the power of the Persian army. In response to this, he sent the king some mustard seeds, hinting that his army, although small, was more temperamental and tireless. At present, mustard sauce is prepared from such grains, which gives the dishes with which it is consumed a certain strength.

Spices used in Russian cuisine add extra richness and pungency to the sauce. So, dried dill, black pepper, honey and various herbs can be used here. Such a liquid seasoning for food is well suited for people who have an imbalance of carbohydrates, vitamins and trace elements.

Mustard sauce reveals the taste of absolutely any meat and fish. Consider several recipes for its preparation.

1. Classic Mustard Sauce

Ingredients: two spoons of strong mustard, one spoon of mayonnaise, one spoon of sugar, one spoon of water.

The syrup is boiled first. To do this, sugar is mixed with water and boiled until bubbles form in the mixture (plus one more minute). Put mustard, mayonnaise into the finished syrup and stir well.

2. Mustard sauce with egg (for seasoning salads)

Ingredients: two spoons of butter, one spoon of sour cream, two spoons of mustard and flour, half a liter of broth, one egg yolk, lemon juice, dill, sugar and s alt.

The butter is melted, flour is added and fried. Then the broth is slowly poured in, sugar and a pre-prepared mixture of lemon juice, yolk and sour cream are added. All this is mixed and removed from the fire. Sprinkle mustard salad dressing with chopped dill.

3. French Sauce

Ingredients: one glass of French mustard, one glass of yolks, one glass of white wine, one glass of vinegar, sugar, broth and melted butter.

The prepared components are put in a bowl, stirred and put on fire. Cook, stirring constantly, until the mixture begins to thicken. Then add s alt and sugar to taste.

This liquid seasoning is served with boiled or fried beef, poultry, chilled fish or game.

4. Mustard sauce with capers

Ingredients: two eggs, two spoons of vegetable oil, half a spoon of mustard, three spoons of vinegar, one spoon of small capers, half a spoon of sugar.

Yolks from two boiled eggs rubbed with s alt, sugar, mustard,vegetable oil is slowly poured in, and then diluted with vinegar.

Capers and chopped squirrels are added to the resulting sauce. This seasoning is served with chilled fish: pike, salmon, sturgeon, as well as canned fish.

5. Mustard sauce with vegetable oil

Ingredients: half a glass of vegetable oil, one and a half tablespoons of vinegar or sour juice, half a spoonful of s alt, one spoonful of granulated sugar, half a spoonful of mustard, pepper.

Butter, half a spoonful of granulated sugar, juice and s alt are whipped with a fork in a glass bowl. Then the mixture is heated and cooled, mustard, sugar are added and mixed well.

Serve liquid seasoning with cold cuts and meats.

As you can see, there are quite a few recipes for making mustard sauce, and which one to choose depends on the taste preferences of the cook.