Go to the Recipe: Fig & Apricot Mostarda Sous Vide Sauce
so the sous vide is just for reheating then.....
Here you go sir. https://www.chefsteps.com/activities/mostarda-pork-loin-chops-over-creamy-polenta-with-green-beans-and-thyme
it says sous vide sauce but no sous vide cooking instructions/directions??
Just that is it at its peak flavor. It will keep for longer.
why can it only be used in 3-5 days? What's in it that will go bad?? I'm not saying MONTHS but......
Or you could omit the powder and substitute the mustard oil for the olive oil.
You can sub them out 1-1.
Mustard oil is available in many Indian markets in my area. How would I make this with oil rather than powder?
This is a versatile sauce and can be pureed before adding the dried fruit. Or you can blend after adding the dried fruit for a smooth sauce. The blender should be optional.
You list an immersion blender as equipment needed but it never says to use it.
What if I have mustard oil. How would I incorporate that?
I made this sauce yesterday for the first time in order to make tonight's meal a little quicker, I found cooking took a little longer than expected before it could fully coat the back of a spoon (possibly due to how cold it was in my kitchen) but once I added the fruit it really thickened up in no time.
There will be a fair amount of pectin that will cook out of the dried fruit and help thicken it. but if you would like it thicker I would recommend .25% of Xanthan gum added with your sugar. about 1g
In looking over this recipe before making it, I noticed there is no thickening agent. Is that correct? It seems to me it would make a thin sauce otherwise.
