Gastronomixs

Mayonnaise with mustard sprouts

Sprouting vegetables are still only used to a limited extent in professional kitchens. Some seed and bean sprouts offer amazing flavours, as do mustard seed sprouts. Intensely spicy mustard flavour: an excellent variation on the familiar wasabi and horseradish mayonnaise.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands. 

Mayonnaise with mustard sprouts

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Ingredients

7

g

mustard seed sprouts

2

 

egg yolks

15

g

vinegar

1

g

mustard, fine

15

g

white wine

150

ml

neutral oil

As needed

 

lemon juice

Preparation method

  • Soak a handful of mustard seeds in five times the volume of water for two hours.
  • Take a suitably-sized, light-proof tray and lay a clean wet cloth on the bottom.
  • Drain the mustard seeds and spread them out over the cloth.
  • Cover the tray with aluminium foil.
  • Depending on the ambient temperature, it will take about three days for the seeds to germinate.
  • Mix all the ingredients together in a blender and add the oil in a stream.
  • Season to taste with salt and lemon juice.

Serving suggestions

  • As a dip sauce for mustard crisp.
  • As a mayonnaise accompanying sushi.
  • In a composition with components of tuna, tomato, fennel, butterhead lettuce, or cheese. 

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