6 mustard sauce recipes in detail, 1 picture for you to quickly grasp from the main dish to the main food, with mustard sauce to create a creative dish fusion of mustard spicy mayonnaise, with beef to enhance the shape of mustard oil sauce, cold mix blanched water shrimp milk fragrant green mustard sauce, with balsamic vinegar beads to activate the tip of the tongue ginger flavor and Thai spicy taste, two kinds of mustard juice with rice crisp balls to trace the roots, wasabi and horseradish tips how to choose delicious wasabi? What are the tips for grinding fresh wasabi? Affordable horseradish is the main ingredient for mustard spicking

In August, the mid-summer heat wave hits, after the autumn heat is difficult to dissipate, the diet should pay attention to the sour aroma appetizer, raw and moist, and then increase meat.

Ideal for creating appetizers, the Mustard Flavor type explores the culinary techniques of mustard in two phases, with a yellow mustard sauce and a mustard sauce.

Not only for Japanese food, mustard sauce has more characteristic compound flavor.

Mustard flavored homemade sauce, spicy and fragrant, taste complex, bright color, can be pickled ingredients and can be added to the dish to enhance the flavor, quickly open the taste buds, and have a certain antibacterial effect, very suitable for summer use.

Salads, fruits and vegetables, grilled meats, seafood, soups, desserts... A variety of flavored mustard sauces can be paired with a variety of dishes.

In this issue, we will analyze the preparation of mustard sauce and the mystery of the flavor of the ingredients.

Refreshing and spicy mustard, image source: yaizu

Green mustard, also known as green mustard spicy, the sauce is actually made of wasabi (wasabi) or horseradish (horseradish) as the main ingredient, the raw materials are in the form of ground wasabi, mustard powder, mustard oil, tubular green mustard sauce. Because its pungent taste is very similar to real mustard, it is also used to call it wasabi.

So, what are the similarities and differences in the flavors of mustard, wasabi, and horseradish?

In fact, their spicy taste is derived from isothiocyanate compounds, through the mouth into the nasal cavity, bringing irritation, and the hot and spicy feeling of pepper and pepper is different.

Spicy mustard: with roasted flavor and flavor of onion and garlic;

Spicy of wasabi: with a fresh aroma and a slightly sweet taste;

The pungency of horseradish: with hints of plants and land.

Documentary "wasabia japonica", image source: i.vimeocdn

The Japanese have been cultivating wasabi for more than four centuries. Shigeo iida, 76, the eighth-generation inheritor of Japan's wasabi farms, co-produced the short documentary "Wasabia Japonica" with Japanese curator Edwin Lee. Iida said in the film: "Like the wasabi we grow, real wasabi has a unique and fragrant taste, which will be attractive first, followed by sweetness, and finally spicy. ”

Green mustard is mostly used in Japanese food, and if it is made into a sauce, it can bring a unique spicy flavor to both Eastern and Western cuisine.

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Stir the Japanese mustard spicy with the salted egg yolk of Chinese food and the mayonnaise of Western food to make mustard spicy mayonnaise, put it in a squeezed bag, squeeze on the baked cowboy bone, form a mesh, bake together, flavor fusion, unique shape.

Chef Lin Hai made a homemade mustard sauce, and stirred 5 bottles of Hollemen salad dressing, 3 bottles of mustard oil, 1 bottle of condensed milk, 1 bottle of evaporated milk, 25 grams of white vinegar, and 500 grams of mayonnaise.

Master Xu Fei uses Kraft's wonderful sauce, mustard spicy, condensed milk, lemon juice into a creamy and fragrant sauce, simmered over medium-low heat, poured into the fried shrimp balls and turned well, with Casanova's classic pearl balsamic vinegar, vegetables and fruits, a variety of flavors instantly activate the taste buds.

Chef Han Wei's ginger-flavored mustard is a mixture of soy sauce, mayonnaise, miso, ginger powder, and mustard pepper together and poured over rice balls. He also made a Thai-style mustard dip, including Racha hot sauce, which is often used in seafood dishes to bring a rich and spicy taste.

Wasabi is a root plant native to Japan in the genus Wasabi in the family Cruciferousaceae. The main area of consumption is the underground stem, not the root. Petioles and leaves can also be made into tempura or pickled pickles.

Leaves and stems of fresh wasabi, image: shopify

It is said that in the early days of Japan, people found that wasabi had a certain bacteriostatic effect, which was also good for preserving fresh food. Later, when eating fish, shrimp and shellfish, the stems of wasabi were often rubbed into a sauce to remove the fishy taste and maintain the freshness of the meat.

Good shape: The stem of the high-quality wasabi is of medium thickness from the root to the upper part, and the cylindrical shape is relatively uniform.

Bright green: Emerald green in appearance.

Strong flavor: Intense spicy and delicious flavor with a hint of sweet aftertaste.

Slow growth: The slower the wasabi grows, the better the spicy taste and texture.

Heavy feel: sweep it with your hand, and the quality of the weight is better.

Gently grind the wasabi to produce fine crushed grains, which rupture the cells and release a spicy and fresh taste. To bring out all the flavors, slowly and gently grind the wasabi in a circular shape.

Wasabi grinding method, image source: kinjirushi

Some people choose a metal or copper grinder, but it is best to use a shark skin grinding plate, which does not have a metallic taste, and gently grinds to experience a more intense spicy and delicious taste.

Use a sharkskin grinding board and grind in circles, image source: sohucs

Fresh wasabi takes only 15 minutes best from rubbing to serving, and if left for more than 20 minutes, the spiciness will diminish and the aroma will change, but just adding a little lemon juice can restore its original taste to some extent.

Wasabi is difficult to grow and expensive. The raw material used in most Japanese food stores today is actually horseradish.

Wasabi & Horseradish, Image credit: foodslink.jp & vomyngoc

Because horseradish farming is easy, the maturity period is short, the price is relatively cheap, and its natural color is white, so the factory will add food coloring after grinding to make green mustard spicy.

Sauces are prepared with mustard spicy, image: sbfoods-worldwide

Ladies and gentlemen, are you more comfortable with the selection and cooking of mustard sauce here? Make your own mustard dishes.