Mustarda Mantovana (Milanese Mustard Sauce)
Category: Sauces & Condiments
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mustard Essence | 12g |
| Sugar | 500g |
| Quinces (Pears) | 1kg |
Instructions:
-
Prepare the Quinces:
Begin by peeling the quinces, carefully removing the skin. Once peeled, remove the cores and slice the quinces into thin, even slices. Place them in a large bowl. -
Mix with Sugar:
Add the sugar to the sliced quinces and stir gently to combine. The sugar will begin to release moisture from the fruit. Cover the bowl and let it rest for 24 hours to allow the flavors to meld and the syrup to form. -
Extract the Syrup:
After 24 hours, you will notice that a liquid has accumulated in the bowl. Pour the juice into a pot, reserving the fruit slices. Heat the syrup over low heat, allowing it to reduce and thicken for at least 1 hour. -
Repeat the Process:
Once the syrup has thickened, pour it back over the quinces while still warm. Allow the mixture to rest for another 24 hours. After this resting period, drain the syrup again into the pot, simmering it over low heat for another hour to thicken. -
Cook the Quinces:
After the second syrup reduction, pour the thickened syrup over the quinces once more, and let it rest for another 24 hours. Finally, bring both the syrup and the quince slices to a gentle boil together, cooking for at least 10 minutes. -
Add Mustard Essence:
Once everything has been cooked and cooled, gently stir in the mustard essence, ensuring it is well incorporated into the fruit and syrup mixture. -
Jar and Store:
Carefully transfer the finished mustarda into clean, sterilized glass jars. Seal the jars and store them in a cool, dry, and dark place. The mustarda will develop its flavors over time and can be enjoyed as a flavorful accompaniment to various dishes.
Tips:
- Mustarda Mantovana is a delightful condiment that pairs wonderfully with meats, cheeses, and even desserts. The mustard essence adds a unique spicy-sweet kick, making this spread a must-try in your culinary repertoire!
- Store the jars in a dark place, and they’ll keep for several months, ready to be served with a variety of dishes.
