Smokey Paperbark Dijonaise

At a Glance

Cooking Time:

Serves: 12

Difficulty: 5

  • cold
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • cold
10

0 Comments


  • Facebook
  • Digg This
  • Delicious
  • Email This Article to Friend
  • Print This Page

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.

Related Recipes

Paperbark Smoked Seeded Mustard

Paperbark Smoked Seeded Mustard

This is mustard is suitable for all types of meats and poultry and has a subtle smokey flavour.

Posted in: 

Wattleseed Mustard

Wattleseed Mustard

The robust roasty notes of the wattleseed compliments the sweet and sour flavours of the seeded mustard.

Posted in: 

Rosella Jam

Rosella Jam

Rosella jam goes perfectly with grilled meats, chicken and fish dishes. It’s also a great to use as the jam in lamingtons.

Posted in: 

Quandong Jam

Quandong Jam

In country and rural areas of Australia, people make jams out of quandongs as well as fruit filings for sweet pies and tarts.

Posted in: 

Riberry Jam

Riberry Jam

Riberry jam goes perfectly with grilled meats, chicken and fish dishes and can be added to enhance a jus or as a glaze for BBQ ribs.

Posted in: 

Wild Lime Mayonnaise

Wild Lime Mayonnaise

Wild lime mayonnaise is my substitute for regular tartare sauce

Posted in: 

Make a Comment

Rating | What do you think
Use the slider to rate this product
6

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.

My Books

I’ve recently started writing Kitchen Profitability which will be a chef’s guide to food costs and menu engineering.

Kitchen Profitability is aimed at chefs, restaurant owners, restaurant managers and general managers who want to learn how to better manage and control their food costs.

Read More

Tag Cloud

Facebook