- Iziqhamo neziqhamo - 1 kilogram (ezi: i-apula, ipeyari, i-peach, i-plum ebomvu, i-plum ephuzi, i-papaya, iidiya, i-kiwi, i-melon, i-quince, umkhiwane, i-cherry)
- Isiraphu - iMilliliters 300
- Ifoward powder - 2 izinto. iipuni
- Amanzi - 300 Milliliters
Izithako: Iinqununu ezisetyenziselwa i-sauce yesardard ziintlobo zeebhanki kunye neziqhamo (i-aple, ipeyari, ipereji, i-plum ebomvu, i-yellow plum, i-papaya, iidiya, i-kiwi, i-melon, i-quince, i-kiwi, i-cherry), i-syrup, isardard, kwaye kwezinye iimeko, ushukela, iwayini elimhlophe namanzi. Iipropati kunye neMvelaphi: Kukholelwa ukuba iresiphi yokulungiselela ibhuloho yavuleka ngasentla kweItaly kwisiqingatha sokuqala seXIV. Ngaloo xesha, le sauce yenziwa kwiphunga lomvini elibilisiwe. Kukho iindidi ezininzi zale sauce: ibhuloho yaseWestarda ePiemontese, i-Mostarda di di-crem bridge, i-Mostarda di mele cotogne, i-Mostarda d'uva, i-Mostarda di albicocche, i-Mostarda di albicocche, i-Pumpkin Bridge - Mostarda di zucca. Isicelo: I-Mustard ine-tasteard yesinard-taste. Le sauce isitya esiqhelekileyo sesidlo saseTaliyane. Ihambelana ngokugqibeleleyo kunye nezitya zenyama, ngakumbi inyama yenkomo. I-mustard yeselery kunye neekroti zenziwa ngebhoyi yemidlalo nebhokhwe. I-Recipe: Ukulungiselela le sauce, isiqhamo esiqingqiweyo siphuculelwe kumxube wesiraphu kunye namanzi ngokushisa okuphantsi kuze kube yinto enqwenelekayo. Imizuzu embalwa ngaphambi kokutya, ipoward yempudi yongezwa kwisitya. Iingcebiso ze-Chef: Kunconywa ukukhonza ibhulorho njengento yokuhlobisa inyama ebilisiwe. Kufuneka kuqatshelwe ukuba i-sauce elungiselelwe ekhaya kufuneka ifakwe kwiiyure eziliqela.
IiNkonzo: 6