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KL Keller Foodways Recipes

Some classics, some twists on classics and some simple serving suggestions. Here are just a few of our favorite recipes and preparations...all using KL Keller Foodways products, of course, one way or another.

Master Recipe: Real French Vinaigrette
  • Time: 5 minutes
  • Complexity: easy
  • Origin: France

Master Recipe: Real French Vinaigrette

There is much debate about the best, and most authentic, French vinaigrette—but look no further. The key is a good Dijon mustard to emulsify the acid and oil and keep them from separating.

Mustard Seed Oil Aioli

Mustard Seed Oil Aioli

This is a sure-thing aïoli that's simple to make. Yandilla Mustard Seed Oil gives it a tasty, wasabi-like kick that isn't too strong on the heat. It's quite versatile and will stay emulsified for a few days.

Olive-Oil-Poached Halibut Filets
  • Time: Active time: 15 minutes; Total time: 1 ½ hours
  • Complexity: easy
  • Origin: Mediterranean

Olive-Oil-Poached Halibut Filets

Poaching fish in olive oil keeps flavor and moistness in the fish and yields what is often referred to as a “silky-textured” fish. As Pontis Extra Virgin Olive Oil has a buttery component and a great olive flavor that both contribute beautifully to this preparation (also, it’s an excellent value, so using two cups won’t cause undue financial pain). Serve on top of a salad of baby greens—with a nice cold glass of Albariño wine.  

Oven-Roasted Tomatoes Toscana
  • Time: Active time: 10 minutes; Total time: 2 hours, 10 minutes
  • Complexity: easy
  • Origin: Italy

Oven-Roasted Tomatoes Toscana

This is a fantastic way to enjoy tomatoes any time of year. The roasting concentrates the flavor of the tomatoes and KL Keller Tuscan Herb Salt adds a savory intensity. Use these gems in pasta, bean soups or as the vegetable with your meal—they also freeze! 

Oysters on the Half Shell with Dry Cava Mignonette
  • Complexity: very easy
  • Origin: Spain

Oysters on the Half Shell with Dry Cava Mignonette

Why compromise great fresh oysters with just an okay vinegar? The Sec (Dry) Cava Vinegar of Agustí Torelló Mata is as good as the wine you are going to drink with the oysters, and makes the perfect pairing.  

Pork Tenderloin with Violet Mustard Glaze
  • Time: 30 minutes
  • Origin: France

Pork Tenderloin with Violet Mustard Glaze

Even though this seems wild and exotic, this is the one easy recipe. Perfect for those who like to cook and those who don’t—anyone can make this great tasting recipe

Red Potato Salad with Espelette Mustard Vinaigrette

Red Potato Salad with Espelette Mustard Vinaigrette

Spicy is in and spicy “within reason” can be a fun addition to traditional food. Serve this zesty potato salad with barbecue, grilled chicken or bratwurst.

Roast Beef Pinwheels with Black Truffle Mustard
  • Time: 10–15 minutes
  • Complexity: very easy
  • Origin: United States

Roast Beef Pinwheels with Black Truffle Mustard

The combination of our KL Keller Black Truffle Mustard and roast beef can't be beat. Add in the crunch provided by the baby arugula and you've got yourself an easy, tasty appetizer that will surely be a real crowd pleaser!

Salmon Carpaccio with Few Ingredients
  • Time: 30 minutes
  • Complexity: advanced
  • Origin: Italy

Salmon Carpaccio with Few Ingredients

We love to have this as the teaser for roast meat or something big when you want an elegant and exotic first course. Sushi grade salmon can be found/ordered at most Japanese fish shops.

Salmon Steaks with Violet Mustard Glaze

Salmon Steaks with Violet Mustard Glaze

Serve with a farro and mixed green salad and chilled white Sancerre for a perfectly light, fresh dinner.

Scallops in Banyuls Vinegar Reduction
  • Time: 15 minutes
  • Complexity: medium
  • Origin: France

Scallops in Banyuls Vinegar Reduction

In this simple, wonderful recipe, the depth and residual sweetness of the Banyuls Vinegar go beautifully with the sweet richness of the scallops. Serve either as a first course of two scallops over arugula salad, or make it a meal for two by folding the arugula into rice. This recipe would also work well with salmon.

Silky Cauliflower Puree with J. Leblanc Hazelnut Oil

Silky Cauliflower Puree with J. Leblanc Hazelnut Oil

Recipe courtesy of Chef Amaryll Schwertner of Boulettes Larder, San Francisco, CA

In celebration of J. Leblanc Hazelnut Oil's Silver SOFI Award in 2007, Chef Schwertner gave us her take on a wonderful winter vegetable use for J. Leblanc Hazelnut Oil. Oh, and the Gilles Hervy Fleur de Sel adds texture!

Southern Sweated Greens with Mustard Seed Oil

Southern Sweated Greens with Mustard Seed Oil

If these were really Southern we'd be using bacon grease—but the Yandilla Mustard Seed Oil adds that special mustardy flavor that keeps this dish nice and Southern. By the way, folks in the South "cook savory" with apples all of the time!

Spanish-Style Dry-Fried Green Beans
  • Time: 30 minutes
  • Complexity: easy

Spanish-Style Dry-Fried Green Beans

The Alvear Pedro Ximénez – Sweet pops the flavor of the green beans, and makes this a fun accompaniment for pork, or a hearty side for roast chicken. Kitty says: use 3–4 ingredients at most, and let them shine!

Spicy Slaw with Grilled Prawns

Spicy Slaw with Grilled Prawns

This is an easy peasy recipe that is not subject to the whims of seasonality. Cabbage can be found all year long, and the prawns and wasabi-like kick of the Yandilla Mustard Seed Oil make it special. Prefer less heat? Substitute half of the mustard seed oil for canola oil. 

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Location

  • K.L. Keller Foodways
    5332 College ave. ste 201
    Oakland, CA 94618

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  • 510-740-2030
  • 510-839-7895
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