How to cook mustard sauce

Mustard is present on any dinner table for more than a thousand years. According to legend, Alexander of Macedon quarreled with King Darius and received from him as a gift sesame sack - a symbol of the power of the Persian army. In response, he sent the king a bit of mustard greens, hinting that his army, although small, but more temperamental and tireless. At the present time, a mustard sauce is prepared from such grains, giving a certain strength to the dishes with which it is used.

Seasonings used in Russian cuisine, give the sauce an extra saturation and burning. So, here can be used dried fennel, black pepper, honey and various herbs. Such a liquid seasoning for a meal is well suited to people who have violated the balance of carbohydrates, vitamins and trace elements.

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

1. Classic mustard sauce

Ingredients: two tablespoons of strong mustard, one spoonful of mayonnaise, one spoonful of sugar, one spoonful of water.

First, syrup is brewed. For this, sugar is mixed with water and boiled until formed in a mixture of bubbles (plus one more minute). In the finished syrup, put mustard, mayonnaise and stir well.

2. Mustard sauce with egg (for seasoning salads)

Ingredients: two tablespoons 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.

Heat butter, add flour and fry. Then slowly pour the broth, add sugar and a pre-prepared mixture of lemon juice, yolk and sour cream. All this is stirred and removed from the fire. Sprinkle mustard sauce for salad 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 creamy butter.

The prepared ingredients are put in a bowl, stirred and placed on a fire. Brew, stirring constantly, until the mixture begins to thicken. Then add salt and sugar to taste.

Served this liquid seasoning to cooked or fried beef, poultry, chilled fish or game.

4. Mustard sauce with capers

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

Yolks from two boiled eggs are ground with salt, sugar, mustard, slowly pour in vegetable oil, and then bred with vinegar.

In the resulting sauce, add capers and chopped squirrels. This seasoning is served to the cooled fish: pike, salmon, sturgeon, and also to 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 salt, one spoon of granulated sugar, half a spoonful of mustard, and pepper.

Oil, half a tablespoon of sugar, juice and salt with a fork in a glass bowl. Then the mixture is heated and cooled, add mustard, sugar and mix well.

Serve the liquid seasoning with cold appetizers and meat.

Apparently, there are a lot of recipes for making mustard sauce, and which one to choose depends on the taste preferences of the cook.