Mustard Sauce Recipes

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MUSTARD STEAK SAUCE



Mustard Steak Sauce image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Steps:

  • Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
  • TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

MUSTARD SAUCE



Mustard Sauce image

We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!

Provided by QuoVadis

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 4

1 egg, beaten
½ cup white sugar
⅓ cup white vinegar
4 ½ teaspoons dry mustard

Steps:

  • Beat egg and sugar in a saucepan over medium heat.
  • Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
  • Cook and stir the mixture until hot.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g

MUSTARD SAUCE



Mustard Sauce image

Provided by Food Network Kitchen

Categories     condiment

Time 6h20m

Yield 1 1/2 cups

Number Of Ingredients 6

2 tablespoons dry English mustard
6 tablespoons cider vinegar
2 large egg yolks
1/3 cup sugar
1 teaspoon kosher salt
1 1/2 cups half-and-half

Steps:

  • In a small bowl, stir together the mustard and 2 tablespoons of the vinegar into a smooth paste. Cover with plastic wrap and set aside at room temperature to mellow the flavor of the mustard, for at least 6 hours or overnight.
  • In a medium saucepan, whisk together the yolks, sugar, and salt with the reserved mustard paste. Whisk in the half-and-half. Cook the sauce over medium heat, stirring constantly with a wooden spoon until thickened, about 10 minutes. Do not let the mixture boil at any time. Stir in the remaining 4 tablespoons vinegar and continue to cook for another 10 minutes, stirring, until thickened and creamy. Pour sauce into a bowl. Set the bowl of sauce in a bowl of ice water. Stir the sauce to cool. Serve. Store covered in the refrigerator for up to 2 days. Serve with baked ham, pork or on sandwiches.

MUSTARD SAUCE



Mustard Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Yield Makes 1/2 cup

Number Of Ingredients 6

1/4 cup Dijon mustard
1 teaspoon dry mustard
3 tablespoons sugar
2 tablespoons white vinegar
1/3 cup light vegetable oil
1 small bunch of fresh dill, finely chopped

Steps:

  • Combine in the bowl of a food processor fitted with the metal blade, the mustards, sugar, and vinegar. Add the oil drop by drop until the mixture is thick. Remove sauce to a small bowl. Stir in dill. Refrigerate until ready to use.

MUSTARD SAUCE



Mustard Sauce image

Provided by Pierre Franey

Categories     condiments

Time 10m

Yield About 3/4 cup

Number Of Ingredients 5

1 tablespoon butter
3 tablespoons finely chopped shallots
1/4 cup dry white wine
1 tablespoon imported mustard, preferably Moutarde de Meaux
1/2 cup heavy cream

Steps:

  • Melt butter in small saucepan and add shallots, stirring briefly until wilted.
  • Add wine and cook about 30 seconds, stirring. Add mustard and stir.
  • Add cream and bring to boil. Cook down over relatively high heat about 3 minutes or until reduced to about 3/4 cup.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 37 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 23 grams, Sodium 146 milligrams, Sugar 4 grams, TransFat 0 grams

ENGLISH MUSTARD SAUCE



English mustard sauce image

A creamy accompaniment to roast meats, fish or salads, this tangy sauce contains shallots, bay leaves and white wine

Provided by Cassie Best

Categories     Condiment, Lunch

Time 15m

Number Of Ingredients 7

2 shallots , finely chopped
150ml white wine
1 bay leaf
2 tsp light soft brown sugar
2 tbsp English mustard
1 tbsp wholegrain mustard
200ml crème fraîche

Steps:

  • Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

Nutrition Facts : Calories 89 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium

MUSTARD CREAM SAUCE



Mustard Cream Sauce image

Serve this sauce with Pan-Seared Steak.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 3

1/3 cup dry vermouth or white wine
2 teaspoons Dijon mustard
1/4 cup light cream

Steps:

  • Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds.
  • Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.

MUSTARD SAUCE



Mustard Sauce image

Provided by Marian Burros

Categories     condiments, appetizer

Time 5m

Yield 10 servings

Number Of Ingredients 5

2 tablespoons Dijon mustard
1 tablespoon sugar
2 tablespoons white vinegar
6 tablespoons corn oil
1 heaping tablespoon chopped dill (reserved from gravlax garnish)

Steps:

  • Mix mustard with sugar and vinegar. Add oil slowly, beating as you add.
  • Stir in dill and serve with gravlax. Without dill, sauce will keep for a week or more in refrigerator.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 33 milligrams, Sugar 1 gram, TransFat 0 grams

PORK WITH MUSTARD SAUCE



Pork with Mustard Sauce image

Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound pork tenderloin
2 tablespoons butter
1/2 cup beef broth
3/4 teaspoon dried tarragon
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard
Salt and pepper to taste
Hot cooked noodles, optional

Steps:

  • Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

OUTRAGEOUS MUSTARD SAUCE



Outrageous Mustard Sauce image

Good for all kinds of meat, from smoked ham to beef Wellington, as well as for luncheon meats. Store in a plastic container for up to three weeks.

Provided by Pam Garger

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 12

Number Of Ingredients 6

½ cup heavy whipping cream
½ cup cider vinegar
3 eggs, beaten
5 tablespoons white sugar
¼ cup dry mustard powder (such as Coleman's®)
1 dash salt

Steps:

  • Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
  • Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 6.3 g, Cholesterol 60.1 mg, Fat 6 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 54.2 mg, Sugar 5.4 g

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