shakshuka: Mustard

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Mustard

2 colheres (sopa) de manteiga
Numa panela pequena, derreta a manteiga em fogo alto.

1 cebola m?dia (100 g), picada
Acrescente a cebola e cozinhe at? murchar.

1 x?cara de vinho branco seco (240 ml)
Adicione o vinho e deixe ferver at? reduzir pela metade (cerca de 10 minutos).

4 colheres (sopa) de mostarda
1 x?cara (ch?) de creme de leite (240 g)
Junte a mostarda e o creme de leite e cozinhe, mexendo ?s vezes, at? engrossar um pouco (cerca de 10 minutos).

1/2 colher (ch?) de sal
1 pitada de pimenta-do-reino
Tempere com o sal e a pimenta.

Rende 24 colheres (sopa) de 53 calorias cada

Sirva com massas e peixes

Mustard and Honey Salad Dressing
I used to buy bottled stuff before Michelle fed me this one day. Since then I use this dressing almost every time I have a green salad. The amounts are estimates, since I just make it by eye and taste.

2 tablespoons walnut oil
2 tablespoons white wine vinegar
1 heaped teaspoon seed mustard
1 teaspoon honey

Put together in a little jar, shake, and toss with salad directly before serving.

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