Maple Mustard Sauce Recipes

ONE-BOWL, ALL-PURPOSE MAPLE MUSTARD SAUCE

Steps:

• Simple whisk together the maple syrup and both mustards until smooth. Use as a glaze before cooking or as a slather or sauce after. Try topping meatloaf or salmon, pork or even tofu!
• Sauce will keep for 1 week in refrigerator in an airtight container, but we usually just make it right before we need it.

MUSTARD-MAPLE PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees F.
• Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145 degrees F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
• Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
• Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

MAPLE MUSTARD SAUCE

Steps:

• Stir together mustard and syrup until combined well.

MAPLE-MUSTARD DIPPING SAUCE

Steps:

• In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.

SALMON WITH MUSTARD MAPLE SAUCE

Steps:

• Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.
• Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.

TOFU NUGGETS WITH MAPLE-MUSTARD DIPPING SAUCE

Steps:

• Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
• Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
• Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
• For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

MAPLE HONEY MUSTARD SAUCE

Steps:

• Add creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and pepper to a measuring cup; mix until fully combined.

MAPLE MUSTARD

Steps:

• Bring the maple syrup to the boil and boil keeping it bubbling, when the bubbles start to go from small to big and the mixture is thickened this is about the time it is ready ( The recipe states several minutes, although mine took about 4-5 minutes). Remove from heat when thickened.
• Cool maple mixture. (With this step, my mixture was not completely cooled).
• When cool whisk in the Dijon mustard, seeds and pepper.
• This is ready once it has completely cooled.

MAPLE MUSTARD SAUCE FOR HAM

Steps:

• Bring mustard and maple syrup to a boil, or until well combined.
• Serve with warm, sliced ham.

SPICED MAPLE MUSTARD

Steps:

• Place allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. In a small bowl, mix 3/4 cup water, vinegar and maple syrup until blended; set aside. In a small saucepan, mix flour, cornstarch, mustard, turmeric, salt and remaining water until smooth. Gradually whisk in vinegar mixture. Add spice bag. Simmer over medium heat until thickened, 5-10 minutes, stirring occasionally., Discard spice bag. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 month.

BAKED HAM WITH MAPLE MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Place the ham in a roasting dish with 1 cup water in the bottom of the dish. Roast for 1 hour and 15 minutes. (Check the ham after 45 minutes and add more water if necessary or tent with aluminum foil if it is getting past a dark golden brown.)
• Meanwhile, combine the syrup, mustard, soy sauce, brown sugar, vinegar, Worcestershire and cayenne in a saucepan over medium-high heat. Cook, stirring frequently, until the mixture is thick and bubbly, 15 to 20 minutes.
• If you used it, remove the foil from the ham and slather the ham with the glaze. Return the ham to the oven uncovered. Continue to roast, brushing the ham with the glaze every 15 minutes, until the internal temperature is between 140 and 150 degrees F, another 1 hour and 30 minutes. (If the ham starts to become too dark on the outside, tent it with aluminum foil. We are looking for a dark, sticky, flavorful glaze on the outside of the ham. Use all the glaze! Really slather it on!)
• Remove the ham from the oven, remove the foil, brush with any remaining glaze and cook, uncovered for another 5 minutes. Let it rest for 20 to 30 minutes.
• Serve hot or at room temperature.

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE

Steps:

• Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
• Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
• Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.