Danish Sennepsmel (Fish Mustard Powder for Sauce)

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.

12 Comments Add yours

  1. Joanna says:

    tak! Min sus! Or whatever one says, I never wrote Danish and have an illiterate knowledge of it. It will go straight up my nose of course, just like horseradish does…. Brian loves mustard so I will try it out on him soon 🙂

    1. Misk Cooks says:

      Velbekommen. It goes straight up your nose, tickles your sinuses, makes your hair follicles twitch and then runs down your spine into your toes. Just think Tivoli. 🙂

      1. Joanna says:

        Tivoli – Brotherhood of Man, the ghost train through the ribs of the giant fish, the roller coaster. One summer a family friend was mayor in Copenhagen and he had, of all things, a free pass to Tivoli, round and round we went…. ah childhood….

        1. Misk Cooks says:

          Oddly, my boys didn’t appreciate Tivoli until they were adults. They liked Bakken, another theme park better. They liked Tivoli’s polse hot dogs though! Did you ever try a Danish hot dog?

  2. Joanna says:

    I am resisting the snow until it gets a little bit colder… but yours is very cute 😀

    1. Misk Cooks says:

      You might have to wait until next year!

  3. Thank you for that vegetarian substitute. What can I team it with?

    1. Misk Cooks says:

      Hi! It goes well with poached cod or any white fish, it’s a good addition in salad dressings, added to mashed potatoes, the ideas are as limitless as ones imagination. 🙂

  4. Don says:

    do you know where I can get it in Canada? we love it; but can’t find anymore..

    1. Misky says:

      Hi, Don. If I’m not visiting Denmark, I buy it online in the UK at

      but I’m not sure if they ship to Canada. Perhaps you could contact them at their site and ask? I hope this helps.

  5. Junelidberg says:

    I would like to know where I can get some of this fish sauce I love it on cod fish

    1. Misky says:

      The Scandi Kitchen in London. That’s where I buy it. Either there or Denmark.

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