Did you maybe forget our appointment with the self-production? I certainly didn’t, I was here in the shadows wondering what to offer to you this month, experiencing and photographing, and I finally decided for this beautiful mustard sauce. Until two or three years ago I didn’t even know what mustard was, now this sauce is always in my fridge. Mainly I use it to prepare sauces for seasoning salads, like the celery leaves dressing that I published in october or some french dressing that I’ll maybe propose in the next weeks. I recognize that when used alone it tastes a bit too strong for most people, including myself, but combined with other ingredients adds that spicy and tasty note that it’s worth to try. Like all things, preparing it yourselves is always better than buying it ready made in order to select the ingredients, especially the vinegar and the sweetener, I didn’t know before looking at the ingredients, but the mustard sauce is a sweet and sour (what a discriminating taste, huh? What can I tell you, I’ve never sense the sweet in mustard sauce…). Instead of refined sugar and cheap vinegar, which is almost certainly used in industrial production, in your self-production you can use a good apple cider vinegar and a whole brown sugar or honey (if you are not strictly vegan is the best thing), agave syrup or malt. The apple cider vinegar, as well as being quite rich in minerals, is very alkalizing and has bactericidal, antiseptic and cleansing properties. Its pectin content makes it an excellent intestinal regulator, and this effect, in unpasteurized vinegar, is further strengthened by acetic acid bacteria that have a high affinity with the intestinal microflora. The properties of mustard seeds go very well with those of vinegar, considering their power against internal parasitics, but their most evident and well-known property is to stimulate blood circulation and warm the body. The stimulatory force is effective to the point that abuse is not advice, but as nature is not stupid at all, it happens to be difficult to take advantage of a food that has been wisely endowed with a so intense flavor.
Talking about intense flavor: I wanted to do the classic sauce with mustard yellow seeds alone, but I hadn’t enough of them, so I made it with half dose of brown seeds. Just know that by following this procedure the mustard will be even stronger, for a more delicate flavor choose only yellow seeds.
// Homemade mustard sauce //
°° Ingredients °°
- 100 grams di yellow mustard seeds, or 50 yellow seeds and 50 brown seeds
- 75 grams of apple cider vinegar
- 85 grams of water
- 20 grams of extra-virgin olive oil
- 40 grams of whole brown sugar, or honey, malt or agave syrup
- a small pinch of salt
You can store the sauce in the fridge for a loooong time, without the need to cover it with oil or things like that, vinegar is a preservative already powerful enough. Come on, it’s easy, try it! I promise that I’ll give you soon some new recipe of salad dressing to use it!