Red mustard also called Chinese or Indian mustard, and originally comes from Asia. Although it is usually cultivated it often grows wild. The young leaves (baby leaf) are very tasty and a nice touch of color in salads. The leaves are also popular in Asian cooking. Of course they used for the production of mustard sauce and seasoning, especially the mustard type "Dijon" At home we can prepare a good mustard sauce (both spicy and mild, along with other herbs such as tarragon and cilantro.
A simple recipe for homemade mustard sauce:
100g finely ground mustard seeds (red, white or black or mixed). Add 80ml of water and 60ml vinegar (5% acidity) and mix. Add 1 tablespoon salt and 2-3 tablespoons sugar and stir in the mortar for approx. 5 minutes until all is crushed and blended as a sauce.
Mustard sauce can be kept in small tightly closed glass jars (if poorly closed or once opened it loses its aroma!) Place in the fridge for at least a week so that the sauce acquires its characteristic aroma.
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