They go really well together food blogging event (TGRWT) is all about flavour pairing, that is combining ingredients and flavours that wouldn’t usually be put together and seeing how it turns out. Ingredients to pair this time are MUSTARD with MINT. For the fourth event (TGRWT #4), hosted by Dennis of Kookjegek, I present a light mustard-mint-sauce, served to cold cuts of veal. Perfectly fitting to warm summer evenings. The mustard-mint sauce is a derivation of my dill-mustard-sauce, which I use for the same purpose. Deutsche Zusammenfassung am Schluss.
Ingredients
for the mustard-mint sauce:
2 Tsp. (30g) Mustard medium
1 dash of sugar
3-5 ml lemon juice
125 g of a neutral Joghurt (e.g. Bifidus)
2 Tsp. chopped mint leaves
1 Tsp. white vinegar (white wine)
salt
for the meat:
2 portions of cold cuts of veal (precooked or roasted), or meatloaf in thin slices.
Preparation
(1) mix all ingredients for the sauce. Keep in the refrigerator for at least 2 hours to develop the aromes of mustard and mint, then season with salt or more mustard and serve to cold cuts of meat.
Discussion
I have prepared one half of the sauce with chopped mint leaves, the other half (as usual) with chopped dill and tested then both sauces together with the meat. Both sauces were excellent, light and very well suited to be served with cold cuts of meat (veal, roastbeef).
Zusammenfassung
Absolut geglückte Kombination zweier Aromen: Pfefferminz und Senf. Diese einfache, leichte Sauce ist sehr gut geeignet für aufgeschnittenes Fleisch wie zB Kalbfleisch, Roastbeef, aber auch für Fleischkäse oder Lyonerwursträdchen. Die Sauce kann auch mit Dill anstelle von Pfefferminz hergestellt werden.