I recently sent a friend a packet of Danish Sennepsmel (mustard powder) without translating the recipe in to English. Danish mustard sauce is traditionally served with poached cod. It’s intensely hot but that can be adjusted by either adding less powdered mustard seed or more broth. I use sennepsmel is all manner of foods. You can buy it online at Danish Foods Direct. The direct link to this product is Sennepsmel for Fish Sauce
Last night I added it to mashed potatoes – we like it strong so you feel compelled to sit up straight in your chair and breathe “wwoooh!” You can add it to lemony crème fraiche to accompany salmon, or leftovers can be stirred into vinaigrette dressing. Stir some into gravy with pork chops. You must however reconstitute the powdered seeds (re-hydrate it) before use. About 15-minutes prior to use, add a tiny bit of cold water to the powder in a tea cup or custard cup. Add only enough to make a stiff paste. Stir and cover it with a saucer so that the mustard aroma doesn’t escape. The flavour is often enhanced with a teaspoon or two of vinegar. If making mustard sauce for fish, here’s the recipe translated from the packet.
Danish Mustard Sauce
1 Tablespoon margarine
2 Tablespoons plain flour
300ml milk or fish stock
pinch of salt
sugar to taste
1 Tablespoon vinegar
2 Tablespoons re-hydrated mustard powder
Melt margarine, add flour and stir well until thoroughly combined. Slowly add milk or fish stock until sauce is thickened to desired consistency. Cook for 5-minutes. Add vinegar and stir. Taste for salt, and adjust if needed. If adding sugar, do so now. Remove the pan from the heat, and stir in half of the mustard paste. Taste. If you want more heat from the mustard, add more paste. Serve hot with fish.