Cured mackerel in mustard sauce
Ingredients
for the curing
- see the sugar cured mackerel recipe
for the mustard sauce
- 1 egg yolk
- 1 knife point xanthan gum
- 1.8 oz (50 g) Dijon mustard
- 4 tsp apple cider vinegar dill infused white vinegar optional
- 2 tbsp (22 g) sugar
- 1 cup rapeseed oil
- 4 tsp fresh lemon juice
- 1/2 tsp maggi or similar sauce
Instructions
to make the mustard sauce
- Place the egg yolk, the xanthan gum, the mustard the sugar and the apple cider vinegar in a bowl
- Mix the contents with a whisk, until no sugar granules can be detected and the mixture is smooth
- Measure the oil and start adding drop wise to the bowl, whisking all the time
- Thanks to the emulsifying properties of the egg yolk, the xanthan gum and the mustard, the emulsification will always work out perfect
- You can add the oil in larger amounts and a think consistency of the sauce forms
- Add the lemon juice, upon which the sauce will become more whitish and slightly thinner
- If you want the sauce to be slightly thinner, add some water, while stirring.
Bringing it together
- Add the mackerel pieces to the sauce and store for a few weeks in the refrigerator.
Notes
Method: mixing
Food allergy & intolerance information: none
Food allergy & intolerance information: none