Mustard sauce with vegetable cream
12 servings
10 minutes
Mustard sauce made with plant-based cream is an elegant addition to European cuisine, featuring a soft texture and rich flavor. Its roots can be traced back to the traditions of French and German chefs who valued the spiciness of mustard and the creamy tenderness of sauces. This sauce is characterized by a balance of spiciness and sweetness due to the combination of mustard powder, vinegar, and sugar. Added garlic and freshly ground black pepper give depth to the flavor, while turmeric imparts a warm golden hue. The sauce pairs perfectly with roasted vegetables, salads, and potato dishes and can also be used as a base for dressings and marinades. When chilled, it achieves a thick consistency that fully reveals its aromas, making any meal refined and unforgettable.
1
Slowly add 9% vinegar (wine, apple, etc. can be used) to the room temperature plant cream while constantly stirring.
- Vegetable cream: 900 ml
- Vinegar: 30 ml
2
Mix until thick consistency.
3
Add the remaining spices and mix until the salt is completely dissolved.
- Sugar: 25 g
- Salt: 14 g
- Mustard powder: 10 g
- Garlic: 2 g
- Freshly ground black pepper: 1 g
- Turmeric: 18 g
4
Put in the refrigerator until thickened.