Go to the Recipe: Fig & Apricot Mostarda Sous Vide Sauce
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.
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
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.
What if I have mustard oil. How would I incorporate that?
You list an immersion blender as equipment needed but it never says to use it.
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.
Mustard oil is available in many Indian markets in my area. How would I make this with oil rather than powder?
You can sub them out 1-1.
Or you could omit the powder and substitute the mustard oil for the olive oil.
why can it only be used in 3-5 days? What's in it that will go bad?? I'm not saying MONTHS but......
Just that is it at its peak flavor. It will keep for longer.
it says sous vide sauce but no sous vide cooking instructions/directions??
Here you go sir. https://www.chefsteps.com/activities/mostarda-pork-loin-chops-over-creamy-polenta-with-green-beans-and-thyme
so the sous vide is just for reheating then.....
