Mustard-lemon sauce with milk
10 servings
10 minutes
Mustard-lemon sauce with milk is a delightful find of American cuisine, combining the softness of milk, the tartness of lemon juice, and the spicy zest of mustard. Its origin is linked to the search for a light yet rich flavor for meat, vegetable, and fish dishes. A smooth emulsion is created by whisking milk and vegetable oil, while the addition of lemon juice and mustard gives it a fresh, slightly sharp note. This sauce is perfect as a dressing for salads, a marinade for meat, or a zesty complement to potato dishes. The flavor notes—a velvety base with a spicy tang—make it versatile and indispensable in culinary arsenal. Try it with roasted chicken or fresh vegetables for a new depth of flavor in your dishes.
1
Pour room temperature milk into the mixing bowl. Also add vegetable oil.
- Milk: 150 ml
- Vegetable oil: 100 ml
2
Blend for 10 seconds (to achieve a slightly thick, evenly mixed emulsion).
3
Add salt, lemon juice, and mustard.
- Salt: 0.5 teaspoon
- Lemon juice: 1 tablespoon
- Mustard: 3 teaspoons
4
Blend again until evenly mixed.
5
If the thickness is insufficient, add mustard and a little oil.
- Mustard: 3 teaspoons
- Vegetable oil: 100 ml
