Have you bought a jar of mustard in the supermarket and you find it bland? With a couple of dressings, you can turn it into an Asian-style sauce, thanks to the citrus touch of ginger, the peculiar spiciness of wasabi and the depth of sesame. This last ingredient can be added in different formats: in oil, in paste (tahini) or simply by adding its seeds at the end. You can use this sauce to marinate chicken or pork, but you cannot miss it with fish such as salmon or tuna. Cut some raw loins into cubes, prepare a vinaigrette with a spoonful of mustard, mild olive oil and rice vinegar, dress and stir well. You can take it as it is or over cooked rice as for sushi, seasoned with salt, sugar and the same vinegar.
- 300 g common mustard (American)
- 1 piece of ginger about 2 cm (about 8 g)
- 1 teaspoon of wasabi powder (about 5 g or 2 teaspoons of paste (about 12 g))
- 3 tablespoons of sesame oil (45 ml, 3 tablespoons of tahini (45 g) or 2 tablespoons of raw, roasted or black sesame seeds (20 g))
- Put the blade accessory in the cup of the Chebot. Add the 300 g of mustard, the 8 g piece of ginger peeled and cut into four slices, the 5 g of wasabi powder or the 12 g of wasabi paste and the 45 ml of sesame oil or the 45 g of tahini (if using seeds, set aside). Program 1 minute at speed 9 and close the glass.
- Open the Chefbot and push down with the spatula what may have stuck to the walls. Taste a little and, if desired, add a little more wasabi or sesame oil. Set 1 minute at speed 9 and close the glass.
- Open the Chefbot and, using the spatula, transfer the mustard to a jar. Leave to stand in the fridge for 24 to 48 hours, after which time pass through a fine sieve to remove the ginger fibres. If we wanted to add the sesame seeds, do it now. Keep in the fridge, in a well covered jar.