Mustard as a Side

BAKED VEGETABLE SAUCE

Ingredients:

  • 1 celeriac (or beets or other vegetables)
  • 1 dl Bähncke Dijon Mustard
  • 3 tbsp lemon juice
  • ½ dl olive oil
  • Salt and pepper

Preparation:

  • Bake the celeriac (or other vegetables) with the skin on in the oven at 200°C for 2 hours.
  • Peel the skin off and blend with the rest of the ingredients.

Tip: Add 1 tbsp truffle oil to the sauce.

Pairs well with raw vegetables, chips, bread, grissini, sandwiches, meats, or as a topping for fish.

CORNFLOWER MUSTARD (LAVENDER MUSTARD)

Ingredients:

  • 5 dl Bähncke Coarse Mustard
  • 1 dl flower honey
  • 1 ½ dl dried cornflowers (lavender, or other edible flowers)

Preparation:

  • Mix the ingredients together.

Pairs well with: smoked meats, stews, and sausages.

ROOT VEGETABLE DRESSING

Ingredients:

  • 1 shallot (20 g)
  • 2 dl Bähncke Table Mustard
  • 2 dl cold-pressed rapeseed oil
  • 2 tbsp balsamic vinegar
  • 4 tbsp raw sugar

Preparation:

  • Chop the shallot and mix all ingredients together.

Pairs well with baked root vegetables, raw shredded vegetables, warm salads, and asparagus.

 

ROSE PEPPER VINAIGRETTE

Ingredients:

  • 2 dl Bähncke Dijon Mustard
  • 4 dl olive oil
  • 4 tbsp heather honey
  • 2-3 tbsp rose pepper
  • Optional: dried flowers for garnish

Preparation:

  • Whisk together the vinaigrette. Crush the rose pepper and mix in. Season with salt and pepper.

Pairs well with salads.

Tip: Use rose hips, lavender, vanilla salt, or other herbs to garnish your mustard.

 

FENNEL VINAIGRETTE

Ingredients:

  • 2 dl Bähncke Coarse Mustard
  • 4 dl rapeseed oil
  • 1 dl heather honey
  • ½ dl white balsamic vinegar
  • 10 g fennel seeds

Preparation:

  • Whisk together the vinaigrette. Crush fennel seeds and mix in. Season with salt and pepper.

Pairs well with salads.

MUSTARD PESTO WITH HERBS

Ingredients:

  • 50 g hazelnuts
  • 20 g shallots
  • 3 cloves garlic
  • 1 dl chopped fresh herbs
  • 4 dl Bähncke Dijon Mustard
  • 2 dl olive oil

Preparation:

  • Finely chop the hazelnuts, shallots, garlic, and fresh herbs. Mix all ingredients together.

Pairs well with salads with apples, pears, fruits, tapas, bread, fish, marinated and fried herring, and meats.

RED HUMMUS WITH MUSTARD

Ingredients:

  • 2 dl Bähncke Arfmann Mustard
  • 2 cans chickpeas (250 g each)
  • 100 g Beauvais Pickled Beets
  • 1 dl olive oil
  • 4 cloves garlic
  • Juice of 1 lemon

Preparation:

  • Blend all ingredients and season with salt and pepper.

Pairs well with sandwiches, buffet dips, bread, and cold cuts.

 

MUSHROOM MUSTARD

Ingredients:

  • 500 g mixed mushrooms
  • 2 tbsp rapeseed oil
  • 5 dl Bähncke Coarse Mustard
  • ½ dl lemon juice
  • 3 tbsp fresh thyme

Preparation:

  • Sauté the mushrooms in rapeseed oil and chop them coarsely. Mix the sautéed mushrooms with Bähncke Coarse Mustard, lemon juice, and fresh thyme.

Pairs well with chicken, wild meats, cold cuts, sandwiches, tapas

Tip: Try adding port wine or cognac to your mushroom mustard.

ONION CHUTNEY WITH MUSTARD

Ingredients:

  • 5 onions (500 g)
  • 2 dl Bähncke Arfmann Mustard
  • 4 tbsp rapeseed oil
  • 8 tbsp honey
  • 4 tbsp fresh thyme
  • 1 orange

Preparation:

  • Cut the onions into wedges and bake in the oven with a bit of olive oil for about 20 minutes at 200°C. Cut the orange into segments and break them up a bit. Mix all ingredients together and season with salt and pepper.

Pairs well with cheese, open-faced sandwiches, meats, and fish.

 

MARRAKECH SAUCE

Ingredients:

  • 2 dl Bähncke Dijon Mustard
  • 2 dl Bähncke Mayonnaise
  • 4 tbsp Bähncke Barbecue Sauce
  • 4 cloves garlic
  • 2 tbsp smoked paprika
  • 2 tsp cumin

Preparation:

  • Mix all ingredients together.

Pairs well with salads, burgers, sandwiches, fried vegetables, kebab skewers, and spicy foods.

NORDIC DILL MAYO

Ingredients:

  • 1 dl Bähncke Arfmann Mustard
  • 4 dl Bähncke Mayonnaise
  • 5 tbsp chopped dill
  • Juice of 1 lemon

Preparation:

  • Mix all ingredients together and season with salt and pepper.

Pairs well with shrimp, herring, mackerel, fish fillets, fish cakes, sandwich bread, tapas, and meats.

 

TABLE VINAIGRETTE WITH GARLIC

Ingredients:

  • 2 dl Bähncke Table Mustard
  • 4 dl rapeseed oil
  • 1 dl heather honey
  • ½ dl lemon juice
  • 2 cloves garlic

Preparation:

  • Whisk together the vinaigrette and press in the garlic. Season with salt and pepper.

Pairs well with salads

 

RUSTIC SMOKED CHEESE DRESSING

Ingredients:

  • 2 dl Bähncke Coarse Mustard
  • 2 dl smoked cheese (10%)
  • 2 dl sour cream (18%)
  • 1 dl chopped chives

Preparation:

  • Mix all ingredients together.

Pairs well with salads, smoked herring, potato salads, open-faced sandwiches, and sandwiches.

MUSTARD AIOLI

Ingredients:

  • 5 dl Bähncke Mayonnaise
  • 2 ½ dl Bähncke Coarse Mustard
  • 2 cloves garlic

Preparation:

  • Mix all ingredients together.

Pairs well with cold fish, smoked goods, bread, sandwiches, and burgers.

Anvendte produkter

produkt Dijon Sennep Dijon Sennep

1 kg – 6 stk

(Varenr. 150682)

produkt Grov Sennep Grov Sennep

1 kg – 6 stk

(Varenr. 150681)

produkt Arffmanns Sennep Arffmanns Sennep

1 kg – 6 stk

(Varenr. 150546)

produkt Mayonnaise Mayonnaise 800 g – 6 stk (Varenr. 150321)

Anvendte produkter

produkt Dijon Sennep Dijon Sennep

1 kg – 6 stk

(Varenr. 150682)

produkt Grov Sennep Grov Sennep

1 kg – 6 stk

(Varenr. 150681)

produkt Arffmanns Sennep Arffmanns Sennep

1 kg – 6 stk

(Varenr. 150546)

produkt Mayonnaise Mayonnaise 800 g – 6 stk (Varenr. 150321)

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