A step-by-step recipe with a photo of making lemon-mustard sauce with garlic. Selection of products, options for use, calorie content and video recipe.
Recipes for sauces for salad, fish, seafood, pickling … there are many. They include a variety of products and give each dish a bright and unique taste. Today we will prepare lemon-mustard sauce with garlic. It will add pungency and sourness to any dish. Depending on the type of mustard used, the dressing will taste differently. Since one mustard gives sweetness, another gives tenderness, and the third gives pungency. The choice of the type of mustard for dressing is up to the chef. But in any case, mustard sauce will perfectly complement any salad.
This sauce will add an interesting new flavor to any salad. It can become basic, because combines several shades of tastes at once. It is unusually harmonious, sour and pungent at the same time. The sauce is especially good with chicken, pork, beef dishes. It is delicious to serve with all kinds of baked ribs and wings. They can be used to dress salads, where familiar dishes will be rediscovered. At the same time, for all its sophistication, the sauce recipe is quite simple. In addition, there is no oil here, which makes it less nutritious. Although you can add a little olive oil, sunflower oil, corn oil, nut oil, grape seed oil, or regular vegetable oil if you like.
- Caloric content per 100 g - 205 kcal.
- Servings - 20 g
- Cooking time - 5 minutes
Ingredients:
- Soy sauce - 2 tablespoons
- Grain French mustard - 1 tsp
- Garlic - 1 clove
- Lemon - 0.25
Step by step preparation of lemon mustard sauce with garlic, recipe with photo:
1. Peel the garlic and chop finely with a sharp knife.
2. In a bowl of minced garlic, add grain mustard or whichever you like best.
If you only have hot mustard and want to soften the flavor of the dressing, add a little sugar or honey to the composition.
3. Wash the lemon under running hot water to rinse off the paraffin with which the producers rub the fruit in order to extend the shelf life. It is impossible to wash off paraffin with cold water.
4. Then dry the fruit with a paper towel and rub the zest with a special device, or use a regular fine grater.
5. Squeeze the juice out of the lemon and add it to the sauce. Be careful not to get any lemon pits.
6. Pour soy sauce over the food. It can be classic or with any taste. Keep in mind that when dressing salads with this sauce, you may not need salt, because the soy sauce is salty and that may be enough.
7. Stir well the lemon mustard sauce and garlic until smooth. You can use it right away or store it in the refrigerator in a glass container under a lid for about 2 days.
See also the video recipe on how to make honey mustard salad dressing.
