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Recipe by
Mustard is a delicious side dish made with fresh mustard seeds and aromatic sauces. This recipe originates from the Italian region of Umbria and is served as an accompaniment to meat dishes or cheeses.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Pour the dry white wine into a saucepan and add the mustard seeds, cloves, chili peppers and saffron
Step 2 of 7: Place over the heat and let a quarter of the wine evaporate, then strain everything through a sieve
Step 3 of 7: Put the flour in a bowl and add the milk, thinning it out without forming lumps
Step 4 of 7: Warm this mixture over low heat and then add it to the mustard seeds
Step 5 of 7: Mix everything and blend it with peanut oil, drizzled in as needed to obtain a smooth mixture
Step 6 of 7: Finally add the vinegar to taste
Step 7 of 7: Place this sauce in glass jars, cover the surface with a drizzle of oil and store in the refrigerator
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Peanuts, Milk and dairy products, and Mustard
In gray: not detectedDetected
| Average values | Per serving610 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,060 kJ492 kcal | 338 kJ81 kcal |
| Fat | 4.21 g | 0.69 g |
| of which saturated fatty acids | 0.55 g | 0.09 g |
| Carbohydrates | 57.89 g | 9.49 g |
| of which sugars | 15.56 g | 2.55 g |
| Fibre | 5.49 g | 0.9 g |
| Protein | 18.06 g | 2.96 g |
| Salt | 0.12 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
