Mustard herb sauce
15 min
Mustard herb sauce
15 min
- 250 mlvegetable stock
- 250 mlapple juice
- 100 mlvegetable oil
- 50 mlwhite wine vinegar
- 125 gpickled capers
- 20 gred peppercorns
- 2 xescallions
- 1 bunchtarragon
- 1 bunchchervil
- 1 bunchparsley
- 2 Tbspmedium hot mustard
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Manual
Coarsely chop the spring onions, herbs and capers in the beaker, using the bamix® with the meat mincer in the processor.
Stir the mustard, vinegar, vegetable stock, apple juice and oil in the beaker until frothy, using the bamix® with the whisk. Stir in the capers, herbs and peppercorns.
