Creamy Garlic Mustard
Ingredients:
1/4 cup (60 ml) olive oil
2 large garlic cloves, minced
3/4 cup (175 ml) sherry vinegar
1/3 cup (80 ml) water
1 tablespoon (15 g) packed brown sugar
1 teaspoon (2.2 g) turmeric
2 teaspoons (10 g) kosher salt
1/2 cup (88 g) mustard seeds, pulsed until cracked
1/2 cup (115 g) sour cream
Method:
In a small sauté pan, set the oil over medium-high heat. When the oil is hot, add the minced garlic and cook, stirring constantly, until the garlic is brown. Remove from heat and strain, reserving oil for a vinaigrette or other use. Set the browned garlic aside.
In a small saucepan over medium-high heat, bring the sherry vinegar, water, brown sugar, turmeric, and salt to a boil, stirring occasionally. Remove from the heat.
Place the mustard seeds in a small, nonreactive bowl and pour the hot liquid over them. Fold in the garlic, cover, and refrigerate for 1 day.
Remove the mustard from the refrigerator and fold in the sour cream. Use immediately or cover and refrigerate until needed, up to 2 weeks. YIELD: About 1 1/2 cups (375 g)
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