Gastronomixs

Mustard-toffee sauce

The addition of the different types of mustard gives this a unique flavour. Toffee always contains a little, salt which works surprisingly well as a contrast with the sweetness.

Creation by Youri Peeters, De Leuf* restaurant, Ubachsberg, the Netherlands. 

Mustard-toffee sauce

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Ingredients

500

g

sugar

50

g

glucose

50

g

water

100

g

Colman’s mustard

70

g

Dijon mustard

500

g

whipping cream

 

 

salt

Preparation method

  • Boil the sugar together with the glucose and the water to 180°C.
  • Deglaze with the cream.
  • Add the mustards and a pinch of salt.
  • Store in an air-tight container until needed.

Serving suggestions

  • In a dessert with parsnip.
  • As a savoury substitute for standard caramel. 

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