I-Dijon lwesinaphi yi-sauce e-tangy yesardard eyayivela esifundeni saseDijon saseFrance ngo-1856. Kodwa akudingeki ube isiFulentshi ukuze uhlasele isardadi yakho yesitayela seDijon. Ezinhlobonhlobo eziningi zamasaphidi atholakalayo, isithako esicacile emasayinini okuqala eDijon sasiyi-verjuice, ijusi elimnandi elenziwe ngamagilebhisi angavuthiwe. Namuhla, amavulunga amaningi aseDijon asebenzisa iwayini elimhlophe endaweni ye-verjuice yendabuko.
Kulesi siphuzo se-mustard yesitayela seDijon, ukunamathiswa okumnandi kwe-mustard powder kuphekwe futhi kufakwe u-anyanisi, ama-shallots, u-garlic, futhi-ke, iwayini elimhlophe elomile. Okuthatha ngempela lokhu iresiphi phezulu kwesikhombisi kusetshenziswa amajikijolo omjunipha kanye nejusi likalamula. Akunzima ukwenza isardadi yakho yesitayela seDijon eyakhelwe ekhaya ekhaya, futhi njengoba ihlala izinyanga ezingu-6, singabaza ukuthi uzobuyela emakethe amade athengwe ngesitolo.
Okuzokwenza
- 3/4 indebe eshisayo yesikhumba semasipha
- 1/4 yamanzi indebe (kubanda kakhulu)
- 1 inkomishi cider uviniga
- 1 inkomishi iwayini elimhlophe elimhlophe
- I-1/2 indebe anyanisi ophuzi (i-minced)
- 1/4 indebe shallots (ihlisiwe)
- 3 wezipuni garlic (ihlombe)
- 1 leaf leaf
- 2 amathisipuni ama-peppercorns amnyama
- 4 juniper amajikijolo
- 2 wezipuni juice (ubanda)
- 2 amathisipuni usawoti (kosher)
- 2 amathisipuni ushukela
Indlela Yokwenza
- Esikhathini isitsha sigxila ndawonye lwesinaphi powder namanzi ukuze wenze unamathisele. Beka eceleni.
- Esikhathini samapuphu uhlanganise uviniga, iwayini, u-anyanisi, ama-shallots , i- garlic , i-leaf leaf, i- peppercorns , namajikijolo omjunipha futhi ulethe ingxube ukuze imise phezu kokushisa okulinganiselayo. Ukuxuba okumnyama kuze kube yilapho kuncishiswe yi-two-thirds. Bese ukuxubana, ukumboza nokugaya.
- Hlanganisa ukunciphisa okuvinjiwe okuvinjiwe emgqonyeni wesinaphi. Engeza ijusi kalamula, usawoti , noshukela futhi uvuselele ukuhlanganisa. Vumela ingxube imile okungenani imizuzu engu-20.
- Dlulisa ingxube yemasinta epanini, ulethe kumbe phezu kokushisa okuphansi bese upheka imizuzu engu-15. Bese ususe ekushiseni bese uvumela ukupholisa.
- Dlulisela embizeni oyinyumba bese uqine ngokuqinile. Londoloza lwesinaphi elifakwe emanzini omnyama, eshalofini elipholile okungenani inyanga noma amasonto angama-6 ukuvumela ama-flavour ukuba afake ngaphambi kokusebenzisa.
Isardadi yakho yesitayela seDijon eyakhelwe ngaphakathi uzokhathala ngobudala. I-Mustard kufanele ibe seqandisini uma ivuliwe futhi izogcina izinyanga ezingu-6.
Inothi likaPheka
Uma kuziwa ekutholeni iwayini elimhlophe elimhlophe le recipe, ungasebenzisa noma yini onayo. Sithanda ukusebenzisa iwayini elimhlophe elifana ne-Sauvignon blanc, i-pinot grigio, noma i-chardonnay eyaziwa. I-Pinot grigios ijwayele ukuthi ibe yendalo kakhulu kulezi zinhlobo ezintathu, kodwa konke kusebenza kahle.
Umthombo We-Recipe: USara Moulton Upheka Ekhaya nguSara Moulton (i-Bantam Dell Pub.)
Iphrintshwe ngemvume.
USara Moulton wayengumhleli wezokupheka oqeqeshiwe oqeqeshiwe we-Food Network uchungechunge lwe- Cooking Live , owaqala kusukela ngo-1997 kuya ku-2003 futhi waba ngumagazini omkhulu wephephandaba le- Gourmet kuze kube yilapho umagazini weka ukushicilelwa ngo-2009. UMolton wabe esengena izimfihlo zikaSara Ukudla kwe-Sara Weeknight , kokubili uchungechunge oluthandwayo lwethelevishini ku-Food Network. Le recipe yanyatheliswa okokuqala njengama-recipes angama-200 encwadini yakhe yokupheka ka-2002, uSara Moulton Cooks ekhaya, elalizungeze kokubili izitsha ezilula, eziyinkimbinkimbi kanye nezintandokazi ezingabantwana.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 33 |
| Inani lamafutha | 0 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 0 mg |
| I-sodium | 224 mg |
| Ama-carbohydrate | 6 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 1 g |