Good food transcends all cultures. You can take inspiration from all over the world and apply it to what you cook without “fusion”. In some cases, you can even take a classic and make better.

Mustard is used in many cuisines around the world:

  • Mediterranean cuisine
  • French cuisine, especially southern
  • Indian cuisine, especially southern
  • African cuisine
  • American cuisine
  • Asian cuisine
  • Scandinavian cuisine
  • German cuisine

and it is certainly an ingredient that can enrich our dishes with aromas, making them better and helping us to lower the amount of salt used daily.

o vary the taste of the sauce we can choose to use mustard powder or seeds by adding herbs, vegetables, fruit or other spices.

Here are two examples of custom mustard:
Mustard with carrots or carrot leaves
Mandarin mustard

On the market we find mustard powder, in seeds or as a ready-made sauce, let’s see how we can use these ingredients in our recipes:

Mustard powder

t must be used within six months, as it loses its potency.

It has an intense pungent taste, mixed with a cold liquid it maintains its “strength”, alternatively, used with hot liquids it calms its “pungent notes”.

To create one raw food sauce mixed:

  • 15 g mustard powder
  • 1/2 teaspoon agave syrup
  • 35 ml vinegar
  • 15 g oil

Mix all the ingredients in a bowl.

To form one hot mustard paste:

  • It can be used warm water, beer or white wine instead of apple cider vinegar.
  • llet the powder rest for 10-15 minutes with the chosen hot liquid before using it.
Mustard seeds

They have a moderate spicy bitter taste, more delicate in light seeds, and stronger in dark ones.

You can use them, like mustard powder, to make one raw food sauce:

  • 15 g mustard seeds
  • 1/2 teaspoon agave syrup
  • 35 ml vinegar
  • 15 g oil

The seeds must be soaked for 30 minutes before they can be mixed with the other ingredients.

Drain them from the soaking water.

Blend the seeds with the rest of the ingredients.

A hot sauce  it can be obtained with a Turkish technique which is that of frying spices in oil or ghee (clarified Indian butter) until they crackle. In this way, the aroma of spices truly opens, highlighting their earthy sweetness. This cross-cultural technique can also be applied to a common dish of meat, fish or vegetables enriching them with a mustard sauce:

  • Toasting black, yellow, and red mustard seeds in butter or extra virgin olive oil until they crackle
  • Then shallot and vermouth are added and reduced.
  • hen, add some good meat or vegetable broth.
  • Off the heat, add salt-free fruit or oil seeds cream and Dijon mustard if you like. The result is a sauce with a much more complex and deep flavor, compared to the simple combination of cream and mustard, already ready, in a pan.
Ready-made mustard sauces

They are less customizable and generally have a bitter, warm, peppery flavor with spicy notes:

  • Choose stone-ground mustard and / or whole-grain mustard.
  • Add the mustard at the end of the cooking process.
  • Use cucumbers if you want to cut the mustard flavor if you find it too invasive.

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