Difference between revisions of "Alternative:Senf"
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{{recipesummary|Sauce recipes||prep: 10 minutes<br/>cooking time varies|2||~100 Cal}} | {{recipesummary|Sauce recipes||prep: 10 minutes<br/>cooking time varies|2||~100 Cal}} | ||
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'''Senf''' is German for "mustard". This particular senf, known as 'Süßer Senf', has a sweet, yet sharp taste that makes it great on sandwiches and crackers. While this recipe is from a 3rd or 4th generation German American, such recipes are said to originate from the southern parts of Germany (Bavaria). | '''Senf''' is German for "mustard". This particular senf, known as 'Süßer Senf', has a sweet, yet sharp taste that makes it great on sandwiches and crackers. While this recipe is from a 3rd or 4th generation German American, such recipes are said to originate from the southern parts of Germany (Bavaria). | ||
==Ingredients== | ==Ingredients== | ||
| − | *1.7 oz. dry ground [[ | + | *1.7 oz. dry ground [[Mustard|mustard]] |
| − | *1/2 tsp. [[ | + | *1/2 tsp. [[Sugar|sugar]] |
| − | *1/2 cup [[ | + | *1/2 cup [[Vinegar|vinegar]] |
| − | *1/2 tsp. [[ | + | *1/2 tsp. [[Salt|salt]] |
| − | *[[ | + | *[[Pepper|pepper]] |
==Procedure== | ==Procedure== | ||
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It gets better as it cools and ages awhile. | It gets better as it cools and ages awhile. | ||
| − | [[Category:German | + | [[Category:German cuisine]] |
| − | [[Category:Sauce | + | |
| + | [[Category:Sauce Recipes]] | ||
Latest revision as of 17:34, 9 May 2012
| Alternative:Senf | |
|---|---|
| Category: | Sauce recipes |
| Energy: | ~100 Cal |
| Time: | prep: 10 minutes cooking time varies |
| Difficulty: |  |
Senf is German for "mustard". This particular senf, known as 'Süßer Senf', has a sweet, yet sharp taste that makes it great on sandwiches and crackers. While this recipe is from a 3rd or 4th generation German American, such recipes are said to originate from the southern parts of Germany (Bavaria).
Ingredients
Procedure
- Mix sugar, mustard, salt, and pepper together, then add water.
- Add vinegar last, as the mustard will lose some of it's flavour if vinegar is introduced too early.
- Stir using a wire whisk to prevent lumps.
- Add some water if too thick.
Notes, tips, and variations
It gets better as it cools and ages awhile.
