Sauces are a popular rubric. Not a single salad, and not a single marinade can do without them. In this section I will introduce you to a piquant sauce based on mustard, garlic, soy sauce and olive oil.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Every housewife knows that different types of dressings are needed for any meat, salad, fish. But there are also those that diversify the taste of any dish, for example, a spicy sauce made from mustard, garlic and olive oil.
Mustard marinades are a great way to add a subtle spicy flavor to salad, fish or meat. The salad will acquire an amazing aroma and taste, and the meat fibers will become soft. In turn, olive oil envelops the food, giving it tenderness, and garlic creates a tremendous appetite. These products, combined in one dish, create true harmony. This sauce is perfect for almost many dishes, giving them a truly magical taste. With it, any dish, be it chicken, meat, fish or vegetables, will turn out to be appetizing, refined, aromatic and juicy.
Preparing such a sauce is very simple, it has an exquisite aroma and is able to fully reveal the taste of other products. It completes, enhances the flavor and gives the finishing touch to any dish.
- Caloric content per 100 g - 222 kcal.
- Servings - 5 minutes
- Cooking time - 50 ml
Ingredients:
- Olive oil - 3 tablespoons
- Mustard - 1/3 tsp
- Soy sauce - 2 tablespoons
- Garlic - 2 wedges
- Sugar - 0.5 tsp
- Salt - a pinch
To make the mustard, garlic and olive oil sauce:
1. Select a bowl of suitable size and pour in the olive oil. If olive oil is expensive to use or you just don't like it, then replace it with other types of oils, such as refined vegetable oils.
2. Add soy sauce to the mixture. It can be classic or with some flavor, for example, ginger.
3. Place the mustard next. By the way, it can be grain, so the sauce will be even tastier. Alternatively, you can add dry mustard powder.
4. Stir the food until smooth. Taste, add sugar and salt. Be careful with salt, as the soy sauce is already salty. Therefore, be careful not to oversalt the sauce.
5. Peel the garlic, rinse and chop finely with a sharp knife or pass through a press. Using the latter option, the garlic aroma and taste will prevail in the sauce.
6. Stir the ingredients and use the sauce as directed. It is allowed to store it in the refrigerator for about 3-5 days, but it is advisable to use it immediately after preparation.
See also a video recipe on how to make mustard-honey sauce for meat. Recipe from the chef Ilya Lazerson.
