Her Majesty Mustard has been adorning dinner tables for over a thousand years. At the dawn of the first millennium, a legend was born that has come to us. Alexander the Great, having quarreled with the Persian king Darius, received a bag of sesame seeds as a gift - as a sign that his enemy’s army was numerous and strong. In response, Makedonsky sent his opponent mustard seeds tied in a bundle. By this he hinted that his small army was much higher in temperament and more tireless. Mustard sauce is often called simply mustard - since even its small presence ensures strength and pungency.
Mustard sauce - food preparation
Russian seasonings make the sauce even stronger and richer. It can be honey, black pepper, herbs, dried dill. From time immemorial, mustard itself has been considered a medicinal drug - it is supported by the presence of magnesium, selenium, calcium, manganese, iron, omega-3 fatty acids, protein, zinc and dietary fiber in the seeds. This sauce is especially indicated for people who have insufficiently balanced carbohydrates, microelements and vitamins. And most importantly, mustard sauce can bring out the taste of any meat.
Mustard sauce - the best recipes
Recipe 1: Simple and Easy Mustard Sauce
Now you can make the famous mustard sauce from McDonald's at home - because we know the recipe. And, as you can see, it’s as simple as shelling pears. But for this you also need to carry out some manipulations - for example, first boil the syrup so that it stretches and only then mix all the other ingredients.
Ingredients: strong mustard (2 spoons), mayonnaise (1 spoon), sugar (1 spoon) water (1 spoon).
Cooking method
Cook the syrup. You need to take enough sugar to fit in a topped spoon. Mix with water and put on fire. Cook until bubbles form and no more than 1 minute after. Add mustard to the cooling syrup and stir until smooth. Add a spoon of mayonnaise. Add the rest of the mustard in stages.
Recipe 2: Mustard egg sauce
This sauce is an excellent savory addition to meat and fish dishes. Choose mustard of a level of spiciness that suits your taste. Just one raw egg can add richness to a sauce and bring it closer to traditional sauces.
Ingredients: butter (2 tablespoons), sour cream (1 spoon), flour, mustard (2 tablespoons each), broth (half a liter), yolk (1 piece0, lemon juice, salt, sugar, dill.
Cooking method
Melt the butter, carefully add the flour and fry until golden brown. Slowly pour in the broth. Salt, add sugar, then mix mustard with sour cream in a separate bowl, add yolk and lemon juice. Bring the broth to a boil and pour in over low heat, mix with the mustard-egg mixture. Mix well and remove from heat. Sprinkle with dill in a plate.
Examples of dishes with Mustard sauce
Recipe 1: Baked fish in mustard béchamel sauce
To prepare mustard sauce, use Dijon mustard with unground grains. Almost any fish can be prepared, even from inexpensive varieties. The sauce will give it a delicious flavor, no matter how dry or lean it is to begin with.
Ingredients: fish fillet (400 grams), milk (half a glass), flour (2 tablespoons), butter (30 grams), nutmeg (grated), salt, pepper, vegetable oil, a few tablespoons of mustard, freshly ground pepper, small onions .
Cooking method
Clean the fish, rinse and dry. Salt and sprinkle with spices, sprinkle with lemon juice. Let's prepare a classic béchamel sauce: mix milk and onions in a container. Add a bay leaf, two clove buds, nutmeg, and beat well. In a separate bowl, melt the butter and fry the flour in it. Gradually introduce milk.
Bring to a boil over low heat, stirring constantly. Boil for 8-10 minutes. The result is a thick, creamy soup. Add a few spoons of mustard. Place the fish marinated in spices on the bottom of the greased bowl, pour in about 200 grams of mustard sauce, and place in the oven at 180 degrees for 20 minutes.
Recipe 2: Chicken breast in honey mustard sauce
How often does great meat lack sauce, especially if it's almost tasteless chicken breast. Honey-mustard sauce will turn a bland dish into a delicious dish in a matter of minutes.
Ingredients: Chicken breast (500 grams), honey (160 grams), Dijon mustard (120 grams), soy sauce (2 tablespoons), ginger root (20 grams), onion.
Cooking method
Cut the chicken breast into pieces approximately 10 by 5 cm. Grease a baking sheet with vegetable oil and place pieces of washed and dried breast. Peel the onion and ginger root and grind in a blender and add all the remaining ingredients. Beat until smooth, then let sit for a little while. Place half of the sauce on the meat and place in the oven for 25-30 minutes. Serve the remaining half of the sauce directly to the table with the meat.
What's good about mustard sauce? It goes well with sweetish ingredients. For example, you don’t have to wait for the apple season, but prepare a spicy apple-mustard sauce right now. Just bake a few apples in the oven, core and skin them, and blend them in a blender with classic sauce. Store it in the refrigerator and serve with fish and meat.
Mustard Festival
In the United States, plain mustard without seeds is more popular than Dijon mustard with grains. Every first Saturday in August, the country celebrates National Mustard Day. All cities and villages participate in mustard festivals. The most famous event is the Belly Festival. On this day, free hot dogs are distributed; you can treat yourself to a hot dog with mustard sauce right on the street near large supermarkets.
A few dollars are voluntarily thrown into circles to help the poor. And the mustard event capital of Wisconsin is home to the world's only mustard museum, featuring more than 5,000 exhibits from around the world. Mustard experts are trained in a specialized American college.
There are several options for making honey mustard sauce. They are distinguished by their simplicity and unexpected combinations of ingredients, which should not be intimidating.
Recipe No. 1
Necessary:
2 tbsp. spoons of liquid honey,
2 tbsp. spoons of mustard,
1 tbsp. spoon of lemon juice,
2-3 tbsp. tablespoons vegetable oil,
various spices - optional and to taste.
How to cook:
Place honey in a small container and add mild mustard to it. Mix well.
After squeezing the required amount of juice from the lemon, add it to the resulting mixture.
After this, you need to add a couple of tablespoons of refined vegetable oil and beat.
You can complete the cooking process by squeezing a clove of garlic into the dressing and adding spices.
Honey mustard sauce must be stored in the refrigerator.
Recipe No. 2
Necessary:
150 g honey, 100 g Dijon mustard,
1-2 tbsp. spoons of soy sauce,
onion,
10 g ginger root.
How aboutand is preparingb:
Place the peeled onion, honey, fresh ginger root, mustard, and soy sauce into a blender.
Finely chop the entire mixture and let it brew.
Recipe No. 3
Necessary:
1 tbsp. spoon of Dijon mustard,
2 tbsp. spoons of honey,
2 tbsp. spoons of olive oil,
1 tbsp. a spoonful of lemon juice,
1 tbsp. spoon of ginger,
How to cook:
After peeling the ginger, grate it on a fine grater.
Using a blender, mix mustard, honey, lemon juice and olive oil well.
Add ginger and mix thoroughly again.
Add salt.
Meat in honey mustard sauce
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Necessary:
1.5-2 kg – pork meat (neck, ham) can be on the bone,
1 jar of mustard,
2-3 tbsp. spoons of honey,
seasonings: 0.5 teaspoons of ginger, coarse white pepper, turmeric, tarragon, rosemary, as well as 1.5 teaspoons of basil,
2 cloves of garlic.
How to cook:
- Make the sauce: put honey in a deep bowl with mustard and mix thoroughly. Add spices and herbs. No need to add salt to the sauce!
Place the washed and dried piece of pork on foil. Make several cuts in it and insert half a clove of garlic into it.
After this, coat the meat with a thick layer of dressing and immediately wrap it with foil. The seam should remain on top.
Place everything on a baking sheet and place in the oven, preheated to 200 degrees.
The dish needs to be baked for about 1.5-2.5 hours, depending on the size and type of meat.
From time immemorial, mustard itself has been considered a medicinal drug - it is supported by the presence of magnesium, selenium, calcium, manganese, iron, omega-3 fatty acids, protein, zinc and dietary fiber in the seeds. This sauce is especially indicated for people who have insufficiently balanced carbohydrates, microelements and vitamins. And most importantly, mustard sauce can bring out the taste of any meat.
Mustard sauce is also called mustard in other words, thereby emphasizing its spicy taste. The aroma and spiciness of mustard sauce is determined by the particular variety of mustard plant whose seed is used to prepare it.
1.MUSTARD SAUCE FOR FISH
The first recipe is great for fish dishes. It is prepared from such ingredients as: lemon (2 pcs.), mustard (2 tsp.), a pinch of salt, cayenne pepper, cream.
Preparation of mustard sauce:
To prepare this mustard sauce, you will need the help of a mixer. Squeeze the juice of two lemons into a narrow and tall container. Add two teaspoons of domestic mustard. Add another pinch of salt and cayenne pepper to the tip of the knife. Now we begin to beat the contents of the bowl with a mixer, adding heavy cream. The thickness of this mustard sauce should be approximately the same as that of mayonnaise. We regulate it with cream. You can coat raw fish with this sauce. Let's marinate it in the refrigerator for an hour or two, and then bake it in the oven.
2. CLASSIC MUSTARD SAUCE
Prepared from the following components:
water (200 ml.)
flour (1 tbsp.)
vegetable oil (1 tbsp.)
mustard (1 tsp)
vinegar (0.5 tsp)
sugar, salt
This is truly a versatile seasoning. We start cooking by pouring a little (literally a spoon) of vegetable oil into a hot frying pan. Heat it well and add the same amount of flour. When it turns yellowish and creamy, dilute it with a glass of warm boiled water. Stir thoroughly until any lumps disappear. Bring the contents to a boil. Turn off the fire. Cool a little. Add a teaspoon of mustard (preferably domestic, strong), a couple of drops of vinegar, a pinch of sugar and salt. Mix everything well again. Cool to room temperature and serve with the main dish.
3. SPICY MUSTARD SAUCE
This recipe makes mustard sauce quick and easy.
To prepare this sauce you will need the following ingredients:
vegetable oil (100 gr.)
mustard (2 tsp)
salt and a small amount of lemon juice
It is necessary to dilute the mustard with freshly squeezed lemon juice and grind thoroughly, while adding vegetable oil in small portions.
4. MUSTARD SAUCE FOR WHITE MEAT AND VEGETABLES
This sauce consists of the following ingredients:
butter (20 gr.)
shallot (1 pc.)
sour cream (3 tbsp.)
wine vinegar (1 tbsp.)
mustard (2 tsp)
salt
pepper
milk
sugar
Preparing mustard sauce for white meat and vegetables
This type of mustard sauce is prepared as follows: first you need to finely chop the shallots. Then you need to melt the butter in a frying pan and fry the chopped onion in it. It should be fried until soft. After the onion has become soft, you need to add wine vinegar, mustard, sour cream and a small amount of milk. Add salt, pepper and mix thoroughly. At the end, add a little sugar and simmer for another three minutes.
5. MUSTARD SAUCE FOR ANY DISH
Here is another recipe for mustard sauce that is ideal for any dish.
To prepare it you need the following ingredients:
broth (500 ml.)
margarine or butter (2 tbsp.)
flour (2 tbsp.)
mustard (2 tbsp.)
sour cream (1 tbsp.)
egg yolk (1 pc.)
lemon juice
sugar
salt
greenery
The preparation of this mustard sauce begins by heating the flour in boiling margarine with continuous stirring until it acquires a golden color. Next, without stopping stirring, you need to add broth, sugar, and salt. Mix everything and boil. Then add lemon juice and mustard, previously mixed with sour cream and egg yolk. After adding these ingredients, the sauce should never be boiled. Otherwise, the mustard will give the sauce a bitter taste, and the egg yolk will generally curdle. The finished sauce must be sprinkled with pre-chopped herbs.
With mustard sauce, all the dishes you prepare will have an extraordinary, exquisite taste!
Mustard has been present on any dinner table for more than a thousand years. According to legend, he quarreled with King Darius and received from him a bag of sesame seeds 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. Currently, mustard sauce is prepared from such grains, which gives the dishes with which it is consumed a certain strength.
Seasonings used in Russian cuisine give the sauce additional richness and heat. So, dried dill, black pepper, honey and various herbs can be used here. This liquid seasoning for food is well suited for people who have an imbalance of carbohydrates, vitamins and microelements.
Mustard sauce reveals the taste of absolutely any meat and fish. Let's look at 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.
First the syrup is boiled. To do this, mix sugar with water and cook until bubbles form in the mixture (plus another minute). Add mustard and mayonnaise to the prepared syrup and stir well.
2. Mustard sauce with egg (for seasoning salads)
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 slowly pour in the broth, add sugar and a pre-prepared mixture of lemon juice, yolk and sour cream. Mix all this and remove from heat. Sprinkle mustard with chopped dill.
3. French sauce
Ingredients: one glass of French mustard, one glass of yolks, one glass of white wine, one glass each of vinegar, sugar, broth and melted butter.
The prepared ingredients are placed in a bowl, stirred and put on fire. Cook, stirring constantly, until the mixture begins to thicken. Next add salt and sugar to taste.
This liquid seasoning is served with boiled or fried beef, poultry, or game.
4. Mustard sauce with capers
Ingredients: two eggs, two tablespoons of vegetable oil, half a spoon of mustard, three spoons of vinegar, one spoon of small capers, half a spoon of sugar.
The yolks of two boiled eggs are ground with salt, sugar, mustard, vegetable oil is slowly poured in, and then diluted with vinegar.
Capers and chopped whites 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 spoons of vinegar or sour juice, half a spoon of salt, one spoon of granulated sugar, half a spoon of mustard, pepper.
Beat the butter, half a spoon of granulated sugar, juice and salt with a fork in a glass bowl. Then the mixture is heated and cooled, mustard and sugar are added and mixed well.
Serve liquid seasoning for cold appetizers and meat.
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.
Spicy mustard-honey sauce can be called universal. Depending on additional additives, it goes well with meat, poultry and fish. The taste of this sauce can be made more interesting with the help of a variety of spices.
Ingredients: 60 ml of high-quality olive oil, 1 tbsp. a spoonful of mustard, freshly squeezed lemon juice, natural bee honey, a clove of garlic, a pinch of nutmeg, salt to taste.
- Only liquid honey is suitable for the base of such an additive. The candied product will have to be heated in a water bath.
- First, the liquid component is combined with mustard. The resulting mass is salted to taste, citrus juice is squeezed into it, crushed garlic and nutmeg are added.
- Lastly, oil is poured into the sauce.
- All components are ground well again, put into a closed container and placed in the cold.
After 2 hours, the supplement can be used for its intended purpose.
Nasturtium, thyme and calendula make excellent seasonings.
How to cook with mayonnaise?
Ingredients: 120 g of fat sour cream, 15 g of liquid honey and mustard, 0.5 teaspoon each of chopped fresh garlic, dill seeds, a mixture of ground peppers, table salt to taste.
- First, put the mustard in a glass bowl and pour out the liquid honey. You can immediately add pepper, salt to taste and crushed garlic to the container. All components need to be actively rubbed for a couple of minutes.
- Separately, dill seeds are turned into powder and added to the total mass.
- Lastly, sour cream is added to the sauce. The additive should stand in a cool place for about half an hour.
Recipe with fresh ginger
Ingredients: 15 g each of mustard, fresh finely chopped garlic and grated ginger root, 60 g of olive oil, 25 g of liquid bee honey, half a lemon, salt, a pinch of ground black pepper. How to prepare the sauce with the addition of ginger is described in detail below.
- Citrus is washed thoroughly. The juice is carefully squeezed out of its half. Also, the zest is carefully removed from this part of the fruit and crushed using a fine grater. Rub the ginger root without the skin in the same way.
- Honey and mustard are added to the ingredients prepared in the first step.
- Crushed garlic is also added to the mass. The mixture is seasoned with salt and pepper to taste.
- All that remains is to add olive oil to the sauce.
Before serving, the mixture will infuse in the refrigerator for about an hour.
Honey mustard sauce with lemon juice
Ingredients: 2 dessert spoons each of olive oil, liquid honey and French mustard, 1 dessert spoon of freshly squeezed lemon juice, a pinch of dry garlic, salt, nutmeg.
- In a small glass container, carefully mix honey and mustard. The beekeeping product must have a liquid consistency.
- Freshly squeezed lemon juice, previously filtered through a fine sieve, is poured into the thoroughly mixed ingredients.
- Olive oil is poured into the prepared mixture. Next, all components are actively whisked with a fork. A mixer or blender should not be used for this. The sauce should have a uniform consistency.
- Lastly, the mass is salted, nutmeg and garlic passed through a press are added to it.
This sauce is perfect for pork. It should be stored in a cool place under film or a lid.
With yogurt and soy sauce
Ingredients: 130 g natural unsweetened yogurt, 1 tbsp. spoon of natural liquid honey (bee), 2 tbsp. spoons of soy sauce without additives, 1 teaspoon of mustard, a pinch of finely grated ginger and the same amount of dry Italian herbs, 3 black peppercorns.
- First of all, honey is prepared. It is heated slightly in the microwave or in a water bath. Next, the product is transferred to a glass bowl and immediately mixed with mustard.
- Soy sauce without additives is poured into the resulting mass, dried Provençal herbs, ginger powder, and ground peppercorns are added.
- You need to leave the mixture under the film for about half an hour. During this time, the spices will release their flavor and aroma.
- Next, yogurt is added to the sauce base.
After mixing, the dressing can be used for its intended purpose.
With the addition of lemon and rosemary
Ingredients: 2 dessert spoons of mustard (not too spicy), natural bee honey, 3 tbsp. spoons of freshly squeezed lemon juice, 1 tbsp. a spoonful of soy sauce without garlic and other additives, a pinch of dry rosemary, table salt to taste, a mixture of peppers, boiled water.
- First, the honey is slightly heated. A water bath or microwave oven will allow you to do this. All the mustard is added to the warm mass at once. The ingredients are well ground.
- Next, liquid ingredients are poured into the base for the sauce - soy sauce and freshly squeezed lemon juice. Boiled water is also added. You only need to use a little bit to get the sauce to the desired consistency.
- The dry ingredients are poured into the mixture last. It's rosemary and a mixture of peppers. Salt should be added after taking the sample. Soy sauce is quite salty, so it is easy to over-salt the sauce.
This supplement is not only tasty and aromatic, but also low in calories. If you serve it simply with lettuce leaves, it will be an ideal snack for your diet.
Mustard-honey sauce with vinegar
Ingredients: 1 tbsp. spoon of olive oil and wine (white) vinegar (6%), garlic clove, 2 tbsp. spoons of low strength mustard, 1 teaspoon of bee honey, table salt, any spices.
- First, the base for the mustard and honey sauce is mixed.
- Liquid components are added to it - wine (white) vinegar and olive oil.
- The garlic is passed through a press and, together with the selected spices, is sent to the total mass.
- All that remains is to add salt to the sauce. You can pepper it if you wish.
The ready-made sauce is suitable for a wide variety of meat and fish treats. The finished product is stored in a cold place for no more than 6-7 days.