Fig mustard with five-spice

This fig mustard has many uses, e.g. use it in dressings, mayonnaise, warm sauces, or panna cottas.

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Bosch en Duin, the Netherlands.

Fig mustard with five-spice

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fresh figs



yellow mustard seeds



apple cider vinegar



five-spice mix (ground)



maple syrup



orange, zest

Preparation method

  • Put the mustard seeds, apple cider vinegar, and five-spice mix together to soak for one day.
  • Cut the flesh from the figs and finely dice and then mix it with the mustard seed mixture.
  • Mix with a hand-held blender until you have a smooth purée containing bits of mustard seed.
  • Lastly, add the maple syrup and the orange zest to taste.
  • Store in an air-tight container in the refrigerator at around 4°C.

Serving suggestions

  • As a garnish to accompany cheese.
  • As an amuse-bouche in a savoury panna cotta with components of red beetroot and yoghurt.
  • As a component in a composition with varieties of cabbage such as oxheart cabbage, green cabbage, or Chinese cabbage.

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