Gastronomixs

Crème of mustard and dried sausage

Infusing the dried sausage with the mustard seeds creates a crème that is full of flavour. 

Creation by Sander Wever, Hotel Café Restaurant Nap, West-Terschelling.

Crème of mustard and dried sausage

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Ingredients

700

ml

sunflower oil

80

g

mustard seeds

60

g

dried sausage

100

g

egg whites

200

g

yoghurt

 

 

salt and pepper

 

 

Dijon mustard

Preparation method

  • Mix the dried sausage with the mustard seeds and the sunflower oil.
  • Place this in a vacuum bag and pull vacuum.
  • Allow to infuse for twelve hours in a hot water bath at 60°C.
  • Strain the mixture and cool.
  • Mix the egg white and the yoghurt in a measuring cup.
  • Use a hand-held blender to blend the mustard oil and yoghurt mixture into a smooth crème.
  • Season the crème to taste with Dijon mustard, salt, and pepper.

Serving suggestions

  • As a component in steak tartare.
  • As a filling in a savoury macaron.

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