I make a Dill and Mustard sauce that’s really nice with smoked fish, I couldn’t find the right mustard at first, so lets try and make it with a different mustard?
video on something that I need to make. So, might as well make a video on it. So, uh I need to make a bit of like a Dylan mustard uh sauce to go on top of mackerel. Uh as always the case, uh one function wanted a smoked mackerel salad and then they enjoyed it so much. Uh another function decided that they wanted the smoked mackerel salad. Um, so I need to make a component of this salad, which is this dill dressing. So, it’s just a case of all it really is is mustard, a bit of mayonnaise, and some dill, and a bit of sugar. Um, and in the past, I’ve used this French mustard, which is darker, but I couldn’t find it. It took me a while. I had to go to some different supermarkets to go find it. So, this one’s from Asda, but normally um in I could get it anywhere last time bought some, but I could I couldn’t get it. So, I end up having to get some Dijon mustard. Um so, I just kind of thought what we’ll do as well is we’ll do a bit of a taste test. Uh and see what the differences are between these two mustards. I don’t really know what the difference will be. Let’s just give them a a taste and see if we can if that’s going to get harder to find. Uh if we’ll have to use Dijon mustard in future, uh we might just have to change the recipe and maybe dack it up a little bit with bit of graining. Uh depending what we’ll kind of see. So how hot is this? It’s all right. It’s not too hot. Taste difference to dejon mustard. Different finger. It’s definitely a taste difference. It’s certainly a lot hotter. Okay. So, what do we need to do? We need to water that down a little bit more. So, we’re going to make it with that. Yes, I think so. So, what’s my recipe? My recipe is three dessert SC. So, we’ll do two that and then we’ll do another spoon just looks like it’s for the Dijon it’s going to be half and half and half mayonnaise and mustard and I’ll just water it down sufficiently I ink. So, it’s just not quite as strong. And give that a taste. See what I think. Yeah, that’s got it. That’s got it. So then we want some two teaspoons worth of I could probably do it half. Yeah. Okay. Where? I don’t know. So then dill. Two teaspoons of dill. That’s about two teaspoons. And then we just use a bit of caster sugar. That’s another teaspoon. Just I reckon that be about right. And then it won’t be a good enough color. So we’ll just add some gravy brown in. and just kind of That’s quite a That’s a not an unpleasant color, is that? [Applause] How’s it taste? It’s pretty good, isn’t it? It’s got more of a kick to it, but I want it to look the same as the other. So, let’s just add a little bit of spray around just to see if it makes it look like the other one. back up so we can be a little bit more generous. Try not to make a mess of my fingers and chopping board. There we go. So, it’s darkening it up. Add a little bit more. Oh, no. That might be about right. That might be about right. No, it needs to up. So, I was Oh, I worked in a one of the kitchens I worked in and they would have said that using gravy browning and things with a a bit of a cheat. The same when using corn flour purists, but that’s all very well if you’re working in high-end restaurants. We can be a little bit more less like a cowboy if we’re working in in better restaurants. But generally there’s got to be a way around things. So how does that taste? Needs a bit more sugar. So doesn’t need any more may just need a bit more sugar. Right. So the sugar will keep melting into it. So the recipe will change. Right, that works. So that’s that one. I need another jar now. Right, so let’s make the one that I made before. Some more of the classic recipe. Just going to make a mess of everything. I don’t know. Doesn’t matter. So is that expensive that that and then two to six spoons mayonnaise. this. Yeah. Mix in fine. And then two teaspoons of dill. Might need a little bit more. And then give that a mix first. Suppose could have just mixed all this in a bowl, but made a mess of the bowl, wouldn’t it? Make sure we get right into the bottom. And then two teaspoons worth of sugar, which should all fit in this jar if we’re careful. It’s going to taste different today and it’ll taste different again tomorrow. And it will improve in flavor over over time because everything will have a time chance to mix together and melt and the dill will properly infuse into that could do a bit more dill. That’s not going to do it any harm, is it? There we go. So, horseradish really works with things like smoked fish and this dressing really works with smoked fish as well. So, there we go. That’s that. So, that’s what you can get. That’s how to make it if we make it with uh French mustard. I don’t know what basically is French about it, but that’s French mustard. And then if we need to buy Dijon mustard, we just need to use a ratio of half mayonnaise and go. No, that’s fine. Half mayonnaise and um half diesel mustard just to kind of lower the heat of the uh of the mustard. Um and then well, I’m going to mix all those together. So there we go. How does that taste? Use the other end of the spoon. It’s good, but will be better in a week’s time when I need it. So, there we go. A video on something that I needed to sort out and make. Uh, and if I’m making something, uh, we might as well film
Dining and Cooking