mustard sauce

Ingredients for 2 servings:

• 1 tbsp mustard, medium hot
• 3 tbsp oil (sunflower oil)
• 1 ½ tbsp vinegar, milder, dilute slightly if necessary
• Salt and pepper from the mill
• 150 ml condensed milk, maybe a little less

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Salad dressing, can also be served as a dip or barbecue sauce or to round off steamed vegetables

Place the mustard in a mixing bowl. Add the oil and vinegar and stir until a uniform, semi-solid, and creamy mixture forms and all the mustard lumps have dissolved. Season with salt and pepper and add canned milk, stirring occasionally. Taste and adjust the seasoning frequently until the desired spiciness and consistency is achieved. If you prefer a more acidic flavor, increase the vinegar content. If the mustard flavor is lost, stir in a little more mustard, oil, and vinegar separately and mix in. If you add the vinegar and oil directly to the dressing, it’s really difficult to get the dressing lump-free. It’s better to wash a second bowl than risk a “mixing arm.” A short stay in the refrigerator also helps the dressing thicken a bit. The salad dressing is perfect for cucumber salad (thinly shaved), tomato salad, or green (canned) beans (hot or cold)—then add the vegetables directly to the dressing and let it infuse. However, it generally pairs well with any type of greens (toss leafy greens with the dressing just before serving, or serve the dressing separately). As a side dish for stir-fried dishes (or any meat served with mustard), the dressing is perfect because you can even dip the meat in it. You can also enhance steamed broccoli or cauliflower with it, and enjoy the vegetables warm or hot.