Sauce with brine

6 servings

10 minutes

An exercise in sensible consumption: some people, of course, drink brine in the morning, but in most cases they pour it down the sink. Here, brine is the highlight of the program, it adds salt, sourness, and the aroma of spices and herbs on which it has had time to infuse. You can even use a strong vinegar marinade from factory-made cucumbers and tomatoes in the sauce, just slightly dilute its corrosiveness with water. The sauce will make any boiled vegetables more interesting, it will perform well in vinaigrette (but in this case , measure the presence of pickles), but brine dressing is especially good in salads with fresh cabbage - from coleslaw to vitamin.

Energy value per serving

• Calories: 106.8
• Proteins: 2.5g
• Fats: 9.1g
• Carbohydrates: 3.5g

Ingredients

• Cucumber pickle: 70 ml
• Vegetable oil: 50 ml
• Mustard powder: 2 tsp
• Salt: 0.5 tsp
• Sugar: 1 tsp

Cooking steps

1. Pour vegetable oil and brine into a jar with a screw cap.

   Required ingredients:

   • Cucumber pickle: 70 ml
   • Vegetable oil: 50 ml

2. Add sugar and salt.

   Required ingredients:

   • Sugar: 1 teaspoon
   • Salt: 0.5 teaspoon

3. Sift mustard powder into the jar.

   Required ingredients:

   • Mustard powder: 2 teaspoons

4. Close the jar with a lid and shake it well (maybe while dancing) until all the ingredients are mixed.

5. Cover the jar with a towel and place it in a warm spot for a day. Store the sauce in the refrigerator.