Dijonnaise
This dijonnaise recipe is based on whipped crème fraiche and mayonnaise. Its characteristically simple taste comes from wholegrain mustard and nutty oil, whose flavours develop during a 30-minute rest in the fridge. Whip up a flavourful dijonnaise and bring new life to anything from grilled fish and meat to burgers, sandwiches, and salads.
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Ingredients
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Creme fraiche
|
200 ml |
|---|---|
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Mayonnaise
|
50 ml |
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Wholegrain mustard, for example Dijon
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1½ tbsp |
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Walnut oil or hazelnut oil
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1 tbsp |
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Coarse salt
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¼ tsp |
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Freshly ground black pepper
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Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Keep the crème fraiche, mayonnaise, and mustard cold until you are ready to mix. Cold ingredients help the crème fraiche whip up more easily and create a thicker, more stable base.
The cooler temperature also helps the finished dijonnaise maintain its creamy texture while resting in the fridge. It also allows the mustard and nutty oil to blend fully into the dairy-mayo base.
Leave your homemade dijonnaise in the fridge overnight. The extra time allows the different flavour components to blend even more, resulting in a deeper flavour when you serve the dijonnaise the next day.
Make the mayonnaise from scratch by replacing the mayonnaise and crème fraiche with one egg yolk. Whisk the yolk with mustard, then slowly add oil until the mixture emulsifies into a thick, glossy base. The result is richer and slightly sharper. Season with salt and pepper to taste.
FAQ: Questions about dijonnaise
Making this creamy mustard sauce is simple, but a few key techniques make all the difference. Below, we answer common questions about ingredient selection, identifying the correct texture, and storing your leftovers safely.
What is dijonnaise?
Dijonnaise is a creamy mustard sauce. As the name may reveal, it is made by combining mayonnaise and Dijon mustard. It brings together the smooth, rich texture of mayonnaise with the distinctive tang and subtle heat of Dijon mustard. While the exact proportions can vary, dijonnaise is generally milder and creamier than mustard alone, yet more complex and aromatic than plain mayonnaise. Our dijonnaise recipe is based on a mix of crème fraiche and mayonnaise to make it extra creamy.
Which wholegrain mustard works best in dijonnaise?
A traditional wholegrain Dijon-style mustard works best in dijonnaise because it provides both flavour and texture. The visible mustard seeds add a pleasant bite while delivering the familiar tangy flavour associated with Dijon mustard.
Avoid overly sweet or heavily spiced mustards to keep the crème fraiche, mayonnaise, and nut oil in balance. Taste the mustard before adding it, as the strength varies between brands.
How do I know when the crème fraiche is whipped enough?
The crème fraiche is whipped enough when it holds soft peaks and no longer runs off a spoon. When you lift the whisk, it should form soft peaks that keep their shape but bend slightly at the tip. The texture should be thick, smooth, and glossy. You should be able to make clear lines in the surface with a spoon, and they should stay visible instead of smoothing out right away.
How should I store dijonnaise?
Store homemade dijonnaise in a clean, airtight container in the fridge. Ideally, not in the door where temperatures fluctuate. Use it within 3–5 days for the best quality. Do not freeze dijonnaise, as the mayonnaise and dairy will separate and become grainy when thawed.
Nutritional values
Energy:
733 Kcal
| Energy distribution % | Nutritional values | |
|---|---|---|
| Fibre | - | 0 g |
| Protein | 3.3 % | 6 g |
| Fat | 91 % | 75.5 g |
| Carbohydrates | 5.7 % | 10.2 g |
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Discover the ease of homemade dijonnaise sauce
Dijonnaise is one of those sauces that looks impressive yet is easy to put together in mere minutes. This simple sauce builds on a base of whipped crème fraiche, yielding a texture thicker and more substantial than a standard mayo-mustard mix. A brief rest in the refrigerator does most of the work, letting the tangy mustard and nut oil settle into the base. The result is a sauce that feels complete with little effort. Once you have tried it, you will want to keep a jar around at all times.
Thick and creamy with a subtle mustard crunch
Take the time to whip the crème fraiche properly, and you will notice the difference immediately. Mayonnaise adds extra silkiness, and when mixed with whipped crème fraiche, it turns into a cloud-like foundation. The result is noticeably thicker than a stirred sauce, with a smooth, glossy texture that holds its shape on a spoon or a knife. Tiny mustard seeds run throughout, adding a gentle texture and small bursts of sharpness that keep every spoonful interesting.
With tanginess, nuttiness, and pleasant warmth
The crème fraiche brings a mild tang, the mustard adds warmth, and the oil contributes an elegant, nutty depth that ties everything together. None of the flavours competes; rather, they settle into a balanced sauce with a distinct nut aroma that greets your guests the moment you set the bowl on the table. Its versatility quickly becomes one of the reasons it deserves a place in your repertoire.
Pair it with your favourite burgers, salads, and sandwiches
Dijonnaise fits naturally anywhere you would use mayonnaise, mustard, or a creamy dressing. Spread it inside a chicken burger or an avocado burger to add extra flavour and a smooth, creamy finish. Or elevate a classic club sandwich with dijonnaise – it requires little work, but you will notice the difference instantly. It also makes a great dip for quinoa patties or courgette fries.
Adapt the recipe to your taste
Use this dijonnaise recipe as a starting point and make it your own. Swap the walnut or hazelnut oil for a mild olive oil if nut oils are not to hand, or reach for a stronger hazelnut oil if you want a more pronounced nutty flavour. Stir in a small amount of fresh lemon juice or white wine vinegar to sharpen the tang, or fold in a pinch of smoked paprika or a little extra black pepper to give the sauce a slightly different personality.
Prefer a lighter sauce? Reduce the mayo and increase the crème fraiche. The sauce will be a little less rich but still hold its shape after whipping. Play around with the mustard too: a little more gives extra heat, while a little less keeps things mild and mellow.
