This sauce or dip has a simple sophistication to its flavours of caramelised tanginess. At the end of each dip, there will be a tingling spiciness on your palate. It´s a great companion for your steak.
Every yin must have its yang. This is the mustard sauce´s yang. It enhances the tangy sweetness of the mustard sauce and adds a dramatic colour to the dish as well.
- 1 tbsp freshly grated horseradish seeds
- 1 tbsp English mustard
- a dash of salt and white pepper
- 2 tbsp small capers, rinsed
- 5 tbsp roasted garlic (aioli)
- 2 tbsp Dijon mustard
- 2 tsp castor sugar
- 3 tsp tarragon leaves, chopped
- 8 onions, chopped
- 1 tbsp ginger, chopped
- 1 tbsp of brown sugar
- ½ cup of balsamic vinegar
- 2 cups of Mirin Japanese rice wine
- 3 tbsp Thai chilli sauce
- 1 cup of oyster sauce
- rind from two oranges
1. To make the aioli or roasted garlic, roast 2-3 garlic cloves in the oven in foil for 30 minutes. Once that is done, squeeze the roasted garlic and mix into a paste with salt in a bowl.
2. Then blend with 25ml of lemon juice, two egg yolks, 40ml of white wine vinegar and a dash of white pepper.
3. Lastly, drizzle in 250ml of olive oil and 250ml of cooking oil.
4. When the aioli is blended, whisk in the grated horseradish seeds, mustard, capers, tarragon and sugar.
5. Finally, add salt and pepper to taste. This sauce or dip will keep for a week when refrigerated.
1. Sautee the onions and ginger until brown.
2. Then add the sugar, balsamic, Mirin, Thai chilli sauce and oyster sauce.
3. Gently boil the liquids for up to 10 minutes.
4. Finally, add the rind zest and reduce until the sauce has thickened. Again, this one keeps for a week when refrigerated.
16 May 2009