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
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:
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:
Mix all the ingredients in a bowl.
To form one hot mustard paste:
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:
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:
Ready-made mustard sauces
They are less customizable and generally have a bitter, warm, peppery flavor with spicy notes: