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 and Douwe Buter, Restaurant Flaman, West-Terschelling.
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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.