Mustard sauce has long established itself as an excellent addition to cold appetizers, meat and fish dishes. A fragrant and spicy sauce of mustard seeds differs in sharpness and piquancy, depending on the type of mustard and the way of making the dressing. In this article, we will figure out how to make mustard sauce of three main types, each of which will reveal the taste qualities of your favorite dishes.
Creamy mustard sauce
Creamy mustard sauce has a delicate and delicate taste, with a light piquant note of yellow mustard. This sauce is suitable for dishes from fish and poultry.
Ingredients:
- meat broth - 150 ml;
- mustard - 2 tbsp. spoons;
- yellow mustard grains - pinch;
- cream (12%) - 100 ml;
- juice ½ lemon;
- olive oil - 1 tbsp. a spoon;
- salt pepper.
Preparation
In a warm broth with a thin trickle of cream, add lemon juice and mustard, while continuously stir everything. Simmer the sauce under the lid on a small fire for 5 minutes with the addition of a pinch of mustard seeds. Remove the pan from the fire, salt, pepper and fill our sauce with olive oil.
Mustard sauce for salad - recipe
Mustard sauce for salad is usually much sharper and sweeter than sauces to meat or fish. Salad dressings are prepared simultaneously with a salad or stored in a refrigerator for a short time.
Ingredients:
- Dijon mustard - 1 tbsp. a spoon;
- lemon fresh - 2 tbsp. spoons (can be replaced with balsamic vinegar in the same amount);
- olive oil - 5 tbsp. spoons;
- salt, black pepper - 1 teaspoon.
Preparation
The peculiarity of the preparation of such filling is its simplicity: all you need is just to mix all the ingredients and whip them thoroughly. Done! Fill the salad before serving, so that it does not let the juice in advance.
Mustard-and-mayonnaise sauce
Sauce mustard-mayonnaise - an excellent addition to hot dogs, chips and chicken nuggets. Usually sauce on this recipe resembles homemade mayonnaise, with a high content of mustard.
Ingredients:
- mustard - 1,5 tbsp. spoons;
- egg yolk - 2 pieces;
- white wine vinegar - 1 tbsp. a spoon;
- salt, pepper - 1/3 tsp.
- olive oil - 280 ml.
Preparation
In a bowl, mix mustard, eggs, vinegar salt and pepper. Carefully, in a thin trickle pour all the olive oil, continuously whipping the sauce with a whisk. The sauce is ready! Before cooking, make sure that all ingredients are at room temperature.