- Berries and fruit - 1 kilogram (which are: apple, pear, peach, plum red, plum yellow, papaya, grapes, kiwi, melon, quince, fig, cherry)
- Syrup - 300 Milliliters
- Mustard powder - 2 items. spoons
- Water - 300 Milliliters
Ingredients: The main components of the mustard sauce are various berries and fruits (apple, pear, peach, red plum, yellow plum, papaya, grapes, kiwi, melon, quince, fig, sweet cherry), syrup, mustard, and, in some cases, sugar, white wine and water. Properties and Origin: It is believed that the recipe for the preparation of the bridge was opened in northern Italy in the first half of the XIV century. At that time, this sauce was made from the boiled grape juice. There are several types of this sauce: the Mostarda Piemontese bridge, the Mostarda di Cremona bridge, the Mostarda di mele cotogne, the Mostarda d'uva, the Mostarda di albicocche, the Mostarda di albicocche, the Pumpkin Bridge - Mostarda di zucca. Application: Mustard has an original fruity-mustard taste. This sauce is a typical dish of Italian cuisine. It fits perfectly with meat dishes, especially beef. Mustard celery and carrots are served with game and goat cheese. Recipe: To prepare this sauce, the sliced fruit is boiled in a mixture of syrup and water on low heat until the desired consistency. A few minutes before the meal, mustard powder is added to the dish. Tips Chef: It is recommended to serve the bridge as a garnish for boiled meat. It should be noted that the sauce prepared at home should be infused for several hours.
Servings: 6