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Garlic mustard spread

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Ingredients for 4 servings:

  • 1 handful of garlic – rocket, fresh
  • some salt (to taste)
  • 250 g quark, 20% fat content
  • 2 tbsp yogurt, 10% or sour cream
  • 1 tsp soy sauce
  • ½ tsp mustard (Dijon)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

I particularly like using the unflowered upper parts of the garlic mustard plant, which are quite common. The leaves can also be used well into summer. If you rub them between your fingers, you’ll smell of garlic. Wash a large handful of the picked herbs thoroughly, pat them dry, then chop and mince. Lightly salt them, mix them with the quark and yogurt, and add the soy sauce and mustard. It’s best to leave them in the refrigerator overnight; this allows the garlic flavor and a particularly pleasant spiciness to develop. If you don’t eat too much, you won’t smell of garlic. I use 10% yogurt because of its firmer consistency.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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