I love this sauce goes on my hard vegetables like Brussels sprouts or green beans. You can also use it with meat or fish just increase the oil content to a 1:6 ratio of vinegar to oil.
- Mustard has been cultivated since 3,000 BC. The seeds were ground and mixed with wine to make a paste that was used on meats to help digest the protein and stimulate secretion of digestive juices.
- The sulfur compounds in mustard seeds have strong antiseptic and antimicrobial properties.
- Mustard seed oil components irritate the cell membranes they contact and by doing so, they increase blood flow to the area. For this reason, they have been used topically to reduce inflammation in joints and congestion in the respiratory tract.
- Olive oil is the most stable plant oil, due to its high content of monounsaturated fatty acids and vitamin E.
- The unique composition of fatty acids and antioxidants exerts cardio-protective properties that olive oil is so famous for.
- Some components of olive and olive oil have been found to inhibit breast cancer growth and progression of Alzheimer’s disease.
- Other compounds dilate blood vessels, reduce blood pressure and prevent stroke.
- Olive oil suppresses genes that promote inflammation and heart disease.
- When used externally, olive oil has a tremendous ability to repair skin and heal many dermatological conditions.
- To preserve heat sensitive polyphenols and other healthful compounds olive oil should only be extracted using mechanical cold press and not subject to further filtration. Unrefined extra virgin olive oil is best for sauces and dressings.
- However if you’d like to use olive oil for cooking, I recommend using refined or filtered extra virgin oil.
Punchy Mustard Sauce
- In a bowl, mix together mustard, salt, pepper and vinegar.
- Slowly dripping the oil and constantly mixing using a Whisk combine the ingredient of the sauce.