Spanish Mustard Spread Food

VERSATILE MUSTARD DIP/SANDWICH SPREAD

Steps:

• Combine all ingredients in mixing bowl.
• Transfer to a plastic air-tight container.
• Keep refrigerated.
• Will keep in refrigerator for up to 4 weeks.

HOW TO MAKE 4 CLASSIC SPANISH SAUCES

Steps:

• To make the saffron garlic aioli, add 3 cloves roughly minced garlic into a mortar, pinch in 1/2 tsp saffron threads and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste, then add in 1 egg yolk at room temperature and 1/2 tsp lemon juice, start mixing the ingredients together in a circular motion, at the same time start slowy pouring in 1/2 cup extra virgin olive oil, the secret here is to slowly add in the olive oil while you continue to mix in a circular motion, once all the olive oil has been incorporated and you end up with a with a thick mayonnaise like sauce, season with a little sea salt & black pepper, can be stored for up to 3 days in the fridge
• To make the romesco sauce, add 2 tomatoes, 2 large cloves garlic and 2 slices of baguette bread into a baking tray, add into a preheated oven, bake + broil option 210 C - 425 F, after 6 minutes remove the toasted breads, after 12 minutes remove the roasted garlics and after 30 minutes total, remove the tomatoes and let them cool off, meanwhile heat a small fry pan with a medium heat and add in 8 raw hazelnuts & 8 raw blanched almonds, dry roast them for about 4 to 5 minutes, mixing them continuously, then set aside, add the 2 roasted tomatoes (peeled) into a food processor, the 2 roasted garlics (peeled), the 2 slices of toasted baguette bread, the toasted hazelnuts & almonds, 1 raw clove of garlic, 2 jarred roasted red bell peppers, 1/2 tsp red wine vinegar and a generous 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 3 minutes, you should end up with a thick sauce that has textures to it, can be store in the fridge for up 7 days
• To make the brava sauce, add a 1/4 cup of extra virgin olive into a large fry pan and heat with a medium heat, after 3 minutes transfer the hot olive oil into a large bowl, add in 2 tsp sweet smoked Spanish paprika, 1 tsp hot smoked Spanish paprika and 1 tbsp corn starch, whisk together until well combined, add the mixture back into the pan, heat with a medium heat and start whisking everything together, at the same time start slowy adding in 1 cup of vegetable broth, after the broth has been incorporated add in 1/2 tsp white wine vinegar and 1/2 tsp sea salt, continute to whisk on a medium heat for 6 to 8 minutes, then turn off the heat and let it sit for 10 minutes, then whisk everything so the sauce can come back together, you should end up with a creamy sauce, can be stored in the fridge for up to 7 days
• To make the mojo picon sauce, add 2 slices of baguette bread and 2 large cloves of garlic into a baking tray, add into a preheated oven, bake + broil option 210 C - 425 F, after 6 minutes remove the toasted breads, after a total cooking time of 12 minutes remove the roasted garlics, add 4 jarred roasted red bell peppers into a food processor, the 2 pieces of toasted bread, the 2 roasted garlics (peeled), 1 raw clove of garlic, 1 tsp sweet smoked Spanish paprika, 1/2 tsp cumin powder, 1 tsp white wine vinegar, 1/4 cup cold water and a generous 1/3 cup extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed for 3 minutes, you should end up with a thick creamy sauce, can be stored for up to 7 days in the fridge

MUSTARD SPREAD

Steps:

• In top part of double boiler mix dry ingredients; add vinegar and cook over boiling water until thick.
• Pour into hot sterilized jars; seal.
• Makes two 1/2 pint jars.
• Serve on hot or cold meats, mix into potato salad, or use as sauce for vegetables!
• Enjoy!

SPANISH MUSTARD SPREAD

Steps:

• Mix together all ingredients.
• Enjoy.

SALAMI AND AVOCADO SANDWICH WRAP WITH BALSAMIC MUSTARD SPREAD

Steps:

• Stir together Balsamic Mustard Spread ingredients until well blended.
• Sprinkle cider vinegar, salt and pepper over the onion and avocados.
• Spread a heaping Tbsp of Balsamic Mustard Spread on each tortilla.
• Leaving a 1 1/2-inch border at one side of tortilla, scatter half the onion slices over the spread, then top with the greens.
• Scatter avocado wedges, salami strips and the rest of the onion on top of the greens.
• Starting with the side of each tortilla with no border, roll toward the side with a border; press edge of tortilla with border against the wrap, allowing the sauce to seal the sandwich (use more sauce if necessary).
• Eat at once or wrap in plastic wrap and refrigerate.

SARDINE PATE OR SANDWICH SPREAD

Steps:

• Finely mash sardines.
• Combine sardines, mayonnaise and mustard.
• Stir in lemon juice, grated onions and pepper.
• Sprinkle with fresh minced parsley.
• Serve with pumpernickel cocktail rounds, my Seasoned Party Pitas #146950 or crackers.