seven snacking recipes to take advantage of the famous sauce

seven snacking recipes to take advantage of the famous sauce

Sauce or condiment made from the seeds of the plant that gives it its name, mustard is one of the most popular dressings in the world, and also one of the mistreated and despised. On Direct to the Palate We declare ourselves on the side of the sycophants and today we propose take out the jar of our favorite mustard to delight in the weekend snack. Or when each one more wants to.

Skinny favor has done mustard in the popular culture of the fast food when paired with ketchup in that duo of colors that we always imagine as part of the furniture of any diner or hamburger restaurant. We should already know that there are mustards that they hardly deserve that name, while there are time-honored sauces that are worthy of any gourmet selection.

From Dijon, old-fashioned, English, Bavarian, spicy, semi-sweet … From the oldest recipes to more modern and updated versions, mustard can be a sauce on its own in which to dip any snack, or we can also use it as an ingredient. Be that as it may, it is a product that lasts a long time in the pantry unopened, and most of them also last weeks – or months – in the fridge.

Cheese and mustard croquettes

Cheese and Mustard Croquettes

We start by heating the butter over medium heat. Once melted, add 50 g of the wheat flour and stir for a couple of minutes so that the flour integrates well with the butter and cook at the same time.

Next we add half of the milk, which we will have previously heated. We stir with a few rods and add the three cheeses and the mustard. Stir for a couple of minutes before adding the rest of the milk and let it cook for about 15 minutes over low heat while stirring.

When the dough for the croquettes is ready, we transfer it to a source, cover with plastic wrap touching the surface, and let it cool before putting it in the fridge, a couple of hours or all night. We form the croquettes, we go through flour, beaten egg and breadcrumbs, and we fry them in plenty of oil.

Complete recipe | Dijon cheese and mustard croquettes

Honey mustard baked chicken wings

Honey Mustard Wings
  • Ingredients for 4 people. 500 g of chicken wings, breadcrumbs, 30 ml of honey, 45 ml of Dijon mustard, 30 ml of tomato sauce, 15 ml of soy sauce, 10 ml of sherry vinegar, 5 g of hot chili paste , water, extra virgin olive oil, salt and black pepper.
  • Elaboration. Preheat the oven to 200ºC and prepare a platter or tray. Separate the chicken wings into two parts, remove excess fat if necessary, dry with kitchen paper and season. Lightly coat in breadcrumbs and arrange on the platter. Bake for about 20 minutes. Place the honey in a small saucepan with the mustard, tomato, harissa or chili paste, soy sauce, vinegar, a splash of water and a pinch of pepper. Heat without bringing to a boil and let it thicken a little. Remove the wings when they have browned, paint with the sauce and reserve what is left over. Bake again for another 10-15 minutes, until the wings are well cooked on both sides.

Complete recipe | Grilled chicken wings with honey mustard sauce

Puff pastry sticks with mustard and Parmesan cheese

  • Ingredients for 4 people. 1 puff pastry, 30 g of mustard, 5 g of Parmesan cheese, 1 egg, poppy or sesame seeds.
  • Elaboration. We cut the puff pastry in two. On one we spread the mustard with the help of a brush or the back of a spoon. Sprinkle the cheese and place the other half of the puff pastry sheet on top. We press gently and trim the edges to match. Cut into strips approximately 1 cm thick and twist them on themselves into spirals. We place them on a baking tray lined with parchment paper, brush with beaten egg and sprinkle with poppy or sesame seeds. Cook in a preheated oven at 210ºC for 10 minutes or until golden brown.

Complete recipe | Puff pastry sticks with mustard and Parmesan cheese: recipe to make with children

Mussels with mustard

  • Ingredients for 4 people. 500 g of cleaned mussels, 150 ml of white wine, 15 ml of Dijon mustard, 10 g of flour, 1 pinch of ginger, 1 pinch of cumin, 1/2 lemon, 1 small spring onion, 1 clove of garlic, oil of extra virgin olive, salt and parsley.
  • Elaboration. With the help of the mixer, we crush the onion with the garlic clove and the pinch of ginger and cumin. We put this puree to brown in a saucepan with a drizzle of oil. We also add a splash of lemon and a teaspoon of zest. Without stopping to stir, we pour the tablespoon of the flour, making a kind of rouge to which we will gradually incorporate the white wine, trying not to form lumps with the rods. Add the mustard and let it boil for a couple of minutes before moving to a larger casserole and adding the mussels (and another pinch of cumin). We cover and let them open. We remove the mussels and let the sauce thicken while we separate the upper shell and place them in a source. Pour the mustard sauce over the mussels, decorate with a little chopped fresh parsley and serve hot.
Read:  Amouranth was left without social networks again after a massive ban

Complete recipe | Mussels with mustard

Baked Chicken Fingers with Mustard Sauce

  • Ingredients for 4 people. 2 thick chicken breast fillets, 1 egg, 50 ml of milk, 15 ml of mustard, 5 ml of hot sauce, 1/2 teaspoon of sweet or hot paprika, 60 g of homemade breadcrumbs, 40 g of rolled oats fines, 30 g of yellow corn flour (not cornstarch), pepper, salt, extra virgin olive oil, 250 g of yogurt, 50 ml of mustard (for the sauce), 20 ml of mayonnaise, 5 ml of honey, paprika to taste and garlic powder to taste.
  • Elaboration. Dry the breasts with kitchen paper and cut into finger-thick strips. Beat the egg and mix in a bowl with the milk, the mustard, the harissa, a little oil and the paprika. Introduce the chicken and make sure it is well covered. Cover with plastic wrap and leave to rest for at least 30 minutes in the fridge. Preheat the oven to 200ºC and prepare a tray or dish by greasing it with oil. Combine the breadcrumbs with the rolled oats and flour. Use only oat flakes if you do not have cornmeal, or it is also possible to use a very fine polenta. Season and mix. Drain each chicken strip and coat with the bread mixture. Leave on the prepared tray. Spray with a little olive oil, or paint gently using a kitchen brush. Bake for about 18-20 minutes, until well browned. For the sauce, simply beat all the ingredients well.

Complete recipe | Baked Chicken Fingers with Yogurt and Mustard Sauce

Potato, cheese and mustard churros

  • Ingredients for 4 people. 400 g of prepared thick mashed potatoes, 2 egg yolks, 50 g of cornstarch (cornstarch), 15 g of fine grated Parmesan, 15 g of mustard, salt, black pepper and olive oil for frying.
  • Elaboration. Mix the puree with the egg yolks, the cornmeal, the grated cheese and the mustard. Add salt and pepper and stir well until a homogeneous dough is obtained. We fill a pastry bag with a star nozzle with it and let it rest in the freezer for 10 minutes to take shape. Meanwhile, we fill a pan with olive oil halfway and heat it over medium high heat. We drop strips of the puree on the hot oil, gently to avoid splashes and burns. We turn when the bottom is golden brown and fry on the other side before removing. We drain the excess oil and serve immediately.

Complete recipe | Churros with potato, parmesan cheese and mustard

Potato salad, mayonnaise, lemon and mustard

  • Ingredients for 4 people.4 washed new potatoes, 200 g of mayonnaise, zest of 1 lemon, 15 ml of Dijon mustard, 30 ml of milk, 1 egg yolk, 4 eggs, salt, pepper and chives.
  • Elaboration. Cook the potatoes whole and with their skin in a saucepan with plenty of water. The time will depend on the type of potato, about 30 minutes. Boil water with a handful of salt in a saucepan. We introduce four eggs and we count 11 minutes. We remove and refresh them with ice water to cut the cooking. We peel and reserve. Mix the mayonnaise with the yolk, the zest of a lemon, the Dijon mustard and the milk. Season to taste and stir well until homogenized. We reserve in the fridge. Peel the potatoes and semi mash with a fork, leaving irregular pieces. Lightly salt and pepper, add the chopped hard-boiled eggs along with the sauce. When serving the salad, grate the reserved yolk and decorate with chopped fresh chives.

Complete recipe | Potato salad with lemon and mustard mayonnaise

Directly to the Palate | 11 recipes with French cheeses for a weekend snack with a lot of accent
Directly to the Palate | Octopus, cuttlefish, chopitos and squid: five recipes with cephalopods for the weekend snack