cooked according to this recipe provides endless possibilities for
its use. Sandwiches, cookies, tartlets, snack cakes … On
holiday and just for breakfast … In addition, by changing the amount of ingredients, you can
change the sharpness, tenderness and piquancy of the oil at the exit.
- Butter 150 g
- Chicken egg 3 PC. (yolk)
- Dill 5 twigs
- Mustard Dijon 1 tbsp (in grains)
- Sea salt 1/2 tsp (shallow)
- Mixture of peppers 1/3 tsp (ground)
How do we make mustard oil on egg yolks? Hard boiled eggs. We get the yolks and, together with the softened butter, put in one bowl. Pour fine sea salt and ground pepper mixture.
All mix well. Add Dijon mustard (which is grainy and not spicy) and chopped dill.
Once again, mix well our mustard and egg oil.
We spread it from the dish in the saucepan and place it in the refrigerator for solidification.
The cooled oil can be smeared on everything that is at hand. It is very tasty if you spread a slice of brown bread and simply garnish with a sprig of dill. In a word, there are many opportunities for imagination. Have a great mood and enjoy your meal!