Smokey Paperbark Dijonaise

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Cooking Time:

Serves: 12

Difficulty: 5

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About this recipe

I needed to create a mustard that could go with my Australian styled Bitterballen recipe, so I created this easy mayonnaise based recipe I called Smokey Paperbark Dijonaise. It can be quickly made in the food processor or even a mortar and pestle. Its also ideal for sandwiches or rolls.

Ingredients

100ml (½ cup) macadamia nut oil
100g (½ cup) dijon mustard
45g (3 tablespoons) seeded mustard
7ml (1 teaspoon) paperbark smoke oil
15ml (1 tablespoon) honey
15ml (1 tablespoons) white wine vinegar
pinch of salt
3 large egg yolks

Cooking instruction

In a food processor, combine the seeded mustard and yolks until slightly thickened. Then slowly drizzle the macadamia nut oil into the mix. As it thickens you may be required to add a little white wine vinegar to thin out the mix, and then continue until all the oil has been taken up.

When you’ve got your basic mayonnaise mixture, add the remaining ingredients of dijon mustard, honey and paperbark smoke oil. Check the flavour and season if required.

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Cooking Tip

Paperbark Smoke Oil is quiet strong and should be used in small amount. I treat Paperbark Smoke Oil in a similar way to Truffle Oil and use it when finishing a dish.

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