Mustard Sauce with Plant-Based Cream
Sauces and Marinades • European
Description
For a thicker consistency, it is recommended to warm the sauce after adding vinegar to 37–40 degrees Celsius, then cool it in the refrigerator. Garlic can be used roasted, fried, or fresh. The flavor can be enhanced with a generous addition of spices, French or Dijon mustard.
Ingredients
- Plant-based Cream 30 fl oz
- Vinegar essence 0 fl oz
- Sugar 0 oz
- Salt 0 oz
- Dijon Mustard 0 oz
- Garlic 0 oz
- Ground Black Pepper ½ g
- Turmeric 0 oz
Step-by-Step Guide
Step 1
Slowly add 9% vinegar (wine, apple, etc. can be used) to the room temperature plant-based cream while stirring constantly.
Step 2
Stir until a thick consistency is achieved.
Step 3
Add the remaining spices and mix until the salt is completely dissolved.
Step 4
Refrigerate until thickened.
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