Lighten Up Your Game Day Lineup With These Healthy Super Bowl Snacks

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DIY: Try This Easy Homemade Mustard Sauce Recipe To Enhance Your Meals

With its pungent flavour and tantalising aroma, the mustard sauce can effortlessly lift up even the most mundane dishes. Be it sandwiches, burgers or even salads, the creamy mustard sauce complements a variety of ingredients including grilled chicken or crispy potatoes. While store-bought options are readily available, there's something truly special about crafting your own homemade mustard sauce that is fresh and free from artificial additives and preservatives. With our helpful tips and an easy recipe, create a delightful whole-grain mustard sauce in the comfort of your own kitchen. 

Also Read: 13 Best Homemade Sauce Recipes

What is mustard sauce used for? 

Mustard sauce is a versatile condiment that is most commonly used to enhance the flavour of burgers, wraps and sandwiches. However, it is often used as a dip for snacks or as a dressing for salads too. Many of you may not know this but mustard sauce serves as an excellent addition to marinades for meats and can be drizzled over barbeque food as well.  

What is mustard sauce made of? 

Mustard sauce is typically made from mustard seeds, vinegar, water, salt, and various optional seasonings like herbs, spices, or sweeteners can be included for additional taste variations. Our recipe for homemade mustard sauce uses minimal ingredients to produce the best flavours. With a handful of yellow and black mustard seeds combined with cinnamon, salt, honey and vinegar, you can make your own mustard sauce in just three easy steps.  

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But first, follow these tips to make the perfect mustard sauce at home. 

Tip 1: Select high-quality and aromatic yellow mustard seeds, known for their milder taste.  

Tip 2: Ensure to soak the seeds first for a minimum of two to three days. This step allows the seeds to absorb the water, making the processing smoother. 

Tip 3: Choose the seasonings as per your choice, but do add a dash of sweetener. It neutralises the slightly bitter taste of the mustard seeds and balances it well. 

GRAVLAX WITH MUSTARD SAUCE

The ChefMarcus Samuelsson of Aquavit and Riingo

ServingsServes 10 to 12.

Ingredients1/2 cup kosher salt1 cup sugar2 tablespoons cracked white peppercorns2 1/2 to 3 pounds fresh, skin-on salmon fillet, in one piece, any pin bones removed2 to 3 large bunches fresh dill, coarsely chopped, including stems

Mustard Sauce:2 tablespoons honey mustard1 teaspoon Dijon mustard2 teaspoons sugar1 1/2 tablespoons white-wine vinegarPinch of saltPinch of freshly ground black pepper1 tablespoon strong black coffee, cold3/4 cup grapeseed or canola oil1/2 cup chopped fresh dill

Cooking InstructionsMix together the salt, sugar, and peppercorns in a small bowl. Rub a handful of the mixture on both sides of the salmon, place it in a shallow dish, and sprinkle with the remaining salt mixture. Cover the salmon with the dill, and allow to stand in a cool spot (but not in the refrigerator) for six hours. Cover with plastic wrap, transfer to the refrigerator, and allow to cure for 36 hours.

Wipe the seasonings from the salmon with a paper towel. Cut the gravlax on the bias into thin slices, or leave whole for your guests to slice. Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator for a week if well wrapped in foil and plastic, and in the freezer for two months.)

Mustard Sauce:Combine the mustards, sugar, vinegar, salt, pepper, and coffee in a blender. With the machine running, gradually add the oil in a very slow, steady stream, until the mixture is thick and creamy. Transfer the sauce to a bowl, and stir in the dill. Cover and refrigerate for at least 4 hours, or overnight to allow the flavors to mingle. (Can be prepared up to one day ahead.)

Recommended WinesCalifornia Chardonnay, such as Newton, or champagne, such as Charles Heidsieck. 

Best WithRoast leg of lamb with mashed potatoes or roasted root vegetables; Warm chocolate cake; Gingersnaps to take home.

Photograph by William Meppem

Honey Mustard Chicken Wings

For an easy appetizer that appeals to chicken lovers, it's hard to beat the humble chicken wing. Though they're often relegated to game days, chicken wings are simple to cook and work as an easy meal any time of year. These wings call for an easy homemade honey mustard dressing that makes them a nice counterpart to traditional buffalo wings.

There are many ways to cook chicken wings, including baking and grilling, but for the crispiest chicken wings, pull out the fryer. Whether you have a deep-fryer or fry in a pot of oil on the stove, these chicken wings cook in less than 10 minutes. Then, toss them with a simple sweet and tangy honey mustard sauce and serve them celery, carrot sticks, and plenty of napkins.

What is the best oil for frying? The most important characteristics when considering a frying oil are smoke point, flavor, and allergens. A neutral oil, such as canola, grapeseed, or safflower oil, is ideal for frying because these oils have a high smoke point and neutral flavor while being fairly cost-effective. Peanut oil is another good option, but keep in mind that it will impart a slight nutty flavor and must be avoided if anyone you are feeding is allergic to peanuts. Notes from the Food & Wine Test Kitchen The chicken flats require a shorter cooking time than the drumsticks, so divide them into separate groups before frying. Make ahead The honey mustard sauce can be refrigerated in an airtight container for up to three days.

Lighten Up Your Game Day Lineup With These Healthy Super Bowl Snacks

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