mustard sauce
As a mustard sauce or mustard sauce ( fr. Sauce moutarde or sauce à la moutarde called) is different sauces , with mustard ( table mustard or mustard powder ) as Hauptwürzmittel seasoned are. It is usually eaten with beef , edible fish and eggs .
variants
- For some variations, a bechamel or velouté is used , which is prepared with Dijon mustard . The common mustard in Germany is not suitable because of the proportion of vinegar and turmeric .
- For fish dishes you use a butter sauce , cream sauce or Dutch sauce with mustard.
- As a cold sauce, mix mayonnaise with mustard.
Mustard is an essential ingredient in:
- Saxon sauce for fish: Velouté with white wine and fish stock , with steamed onions, mustard and lemon.
See also
Web links
Commons : Mustard Sauce - Collection of pictures, videos and audio files
Individual evidence
- ↑ Erhard Gorys: The new kitchen dictionary. dtv, Munich 1994-2002, ISBN 3-423-36245-6
- ↑ Hans-Joachim Rose: Kitchen Bible - Encyclopedia of Culinary Studies. Tre Torri Verlag, Wiesbaden 2007, ISBN 978-3-937963-41-9
- ↑ a b Richard Hering: Herings Lexicon of the Kitchen. Ed .: F. Jürgen Herrmann. 25th edition. Fachbuchverlag Pfannenberg, Haan-Gruiten 2012, ISBN 3-8057-0470-4 .
- ^ Food apprenticeship, Fachbuchverlag Leipzig, 1987