Mustard has been present on any 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 seeds - a symbol of the power of the Persian army. In response to this, he sent the king some grains of mustard, alluding to the fact that his army, although small, was more temperamental and tireless. Nowadays, mustard sauce is prepared from such grains, which gives the dishes with which it is used some strength.
The seasonings used in Russian cuisine give the sauce an extra richness and pungency. 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 a disturbed balance of carbohydrates, vitamins and minerals.
Mustard sauce reveals the taste of absolutely any meat and fish. Consider several recipes for its preparation.
1. Classic mustard sauce
Ingredients: two tablespoons of strong mustard, one spoon of mayonnaise, one spoon of sugar, one spoon of water.
Syrup is first boiled. To do this, sugar is mixed with water and boiled until bubbles form in the mixture (plus one more minute). Mustard, mayonnaise are placed in the finished syrup and mixed well.
2. Mustard sauce with egg (for salad dressing)
Ingredients: two tablespoons of butter, one spoon of sour cream, two tablespoons of mustard and flour, half a liter of broth, one yolk, lemon juice, dill, sugar and salt.
Melt the butter, add flour and fry. Then the broth is slowly poured, 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 with mustard sauce for the salad 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.
Prepared components are placed in a bowl, stirred and put on fire. Cook, stirring constantly, until the mixture begins to thicken. Then salt and sugar are added 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 tablespoons of vegetable oil, half a spoon of mustard, three tablespoons of vinegar, one spoon of small capers, half a spoon of sugar.
Yolks from two boiled eggs are ground with salt, sugar, mustard, slowly pour in vegetable oil, and then diluted with vinegar.
Capers and minced proteins 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 spoon of salt, one spoon of granulated sugar, half a spoon of mustard, pepper.
Butter, half a tablespoon of granulated sugar, juice and salt 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 for cold appetizers and meat.
As you can see, there are a lot of recipes for making mustard sauce, and which one to choose depends on the taste preferences of the cook.