Zeeuwse Mosterdsaus
The Quirky Foodster Team
Ingredients
- Coarse Zeeland-style mustard (or wholegrain mustard) — 60 g (4 tbsp)
- Mayonnaise — 100 g (1/3 cup + 1 tbsp)
- Crème fraîche — 60 g (1/4 cup)
- Fresh dill, chopped — 10 g (2 tbsp)
- Fresh lemon juice — 10 ml (2 tsp)
- Salt and pepper — to taste
Method
- Combine mustard, mayonnaise and crème fraîche in a mixing bowl; whisk until smooth.
- Stir in chopped dill and lemon juice.
- Season with salt and pepper to taste.
- Mix well to combine evenly.
- Chill at least 20 minutes before serving to let flavours meld.
Introduction: A creamy mustard sauce from the Dutch province of Zeeland, traditionally made with the region's distinctive coarse Zeeuwse mosterd and classically served with mussels.
Cultural Background: A creamy mustard sauce from the Dutch province of Zeeland, this sauce is traditionally made with the region's distinctive coarse Zeeuwse mosterd (Zeeland mustard), and is classically served with mussels, a dish for which Zeeland is famous.
Tips: A genuinely coarse, seed-flecked mustard gives the best authentic texture. Fresh dill makes a noticeable difference over dried.
Variations: Add a splash of white wine for a looser, more pourable version. Use sour cream instead of crème fraîche for a tangier result.
Storage: Refrigerate in an airtight container up to 4 days.
Reheating: Not applicable; served cold.
Nutrition: Approx. 85 kcal, 0.5 g protein, 8.5 g fat, 1.5 g carbohydrate per 15 ml serving.
FAQs: What is Zeeuwse mosterdsaus traditionally served with? Mussels (mosselen), a Zeeland specialty, and other seafood. Can I use regular Dijon mustard instead? Yes, though the texture will be smoother than the coarse, distinctive Zeeland-style mustard.
- Coarse Zeeland-style mustard (or wholegrain mustard) — 60 g (4 tbsp)
- Mayonnaise — 100 g (1/3 cup + 1 tbsp)
- Crème fraîche — 60 g (1/4 cup)
- Fresh dill, chopped — 10 g (2 tbsp)
- Fresh lemon juice — 10 ml (2 tsp)
- Salt and pepper — to taste
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