Brine Sauce
Sauces and Marinades | Jewish cuisine
⏳ Time
10 minutes
🥕 Ingredients
5
🍽️ Servings
6
Description
A practical exercise in mindful consumption: some people certainly sip on brine in the mornings, but in most cases, it gets poured down the sink. Here, brine is the star of the show; it adds saltiness, tanginess, and the aroma of spices and herbs it has steeped in. You can even use a strong vinegar marinade from store-bought pickles and tomatoes, just dilute its intensity with a bit of water. This sauce will make any boiled vegetables more interesting, works well in a vinaigrette (but in that case, be mindful of the amount of pickles you add), and is especially great as a dressing for salads with fresh cabbage—from coleslaw to vitamin-packed varieties.
Ingredients
- Cucumber Brine - 2 fl oz
- Vegetable Oil - 1 fl oz
- Dijon Mustard - 2 spoons
- Salt - ½ spoons
- Sugar - 1 tablespoon
Step by Step guide
Step 1
Pour vegetable oil and brine into a jar with a screw-top lid.
Step 2
Add sugar and salt.
Step 3
Sift the mustard powder into a jar.
Step 4
Close the jar with the lid and shake it well (you can even dance a little) until all the ingredients are combined.
Step 5
Cover the jar with a towel and place it in a warm spot for 24 hours. Store the sauce in the refrigerator.
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