Sweet Mustard Sauce Recipes

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SWEET MUSTARD SAUCE



Sweet Mustard Sauce image

Two kinds of mustard mixed with sugar make a sweet, tangy contrast to cool, salty gravlax.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 5m

Yield Makes about 1 cup

Number Of Ingredients 3

1/3 cup Dijon mustard
1/3 cup grainy mustard
1/4 cup sugar

Steps:

  • Stir together all ingredients.

HONEY MUSTARD SAUCE



Honey Mustard Sauce image

This is a great dipping sauce for chicken, meatballs, whatever. It's even good on baked potatoes.

Provided by NANCI RENN

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 2h10m

Yield 18

Number Of Ingredients 3

1 ½ cups mayonnaise
¼ cup prepared Dijon-style mustard
½ cup honey

Steps:

  • In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 9 g, Cholesterol 7 mg, Fat 14.6 g, Protein 0.2 g, SaturatedFat 2.2 g, Sodium 187.8 mg, Sugar 7.9 g

SWEET-AND-SOUR MUSTARD



Sweet-and-Sour Mustard image

In addition to using my mustard as gifts for friends, I give it to my father each Christmas. One year, I absentmindedly left it behind in my refrigerator-and he was so disappointed when he didn't find it under the tree that I had to send him some as soon as I got back home! Of course, I like using this mustard in my own kitchen as well-in everything from honey-mustard chicken to sandwiches. It doesn't have a "bite"...just a little "zip". Our home's in the country, I grow both vegetables and flowers here. On vacations, my husband and I get our exercise doing lots of mountain hiking.

Provided by Taste of Home

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 5

1 cup packed brown sugar
1 cup cider vinegar
1/3 cup ground mustard
2 tablespoons water
2 large eggs, lightly beaten

Steps:

  • In a large saucepan, whisk together all ingredients. Cook over low heat, stirring constantly, until thickened. Pour into small jars. Cover and refrigerate.

Nutrition Facts : Calories 52 calories, Fat 1g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 9mg sodium, Carbohydrate 10g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

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

SWEET POTATOES WITH MUSTARD SAUCE



Sweet Potatoes With Mustard Sauce image

Perfumed with fresh thyme sprigs and served with a piquant mustard-sour cream dressing, these baked sweet potatoes hit all the right notes - sweet and velvet fleshed, pleasantly tangy, and herbal. You can stir the sauce together several hours or even the day before, and leftovers will keep in the fridge for up to 3 days. Other herbs - rosemary, tarragon, sage - can fill in for thyme. (To make this recipe vegan, try substituting coconut yogurt or 1/4 cup olive oil for the sour cream.)

Provided by Melissa Clark

Categories     easy, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 6

2 pounds sweet potatoes (2 large or 4 small potatoes)
1 small bunch of thyme sprigs
1/3 cup sour cream or Greek yogurt
1 tablespoon whole-grain mustard
1/2 teaspoon chopped thyme leaves
1/2 teaspoon minced garlic

Steps:

  • Heat oven to 425 degrees. Cut potatoes into 1-inch-thick slices. Reassemble slices so they look like intact potatoes. Insert a sprig of thyme between each of the slices. Wrap each potato in 2 layers of foil and place on a pie tin, roasting pan or directly on oven rack (seam side up).
  • Bake potatoes until very tender, 60 to 75 minutes. Meanwhile, combine sour cream, mustard, thyme and garlic in a small bowl. Serve potatoes dolloped with mustard sauce.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 1 gram, Carbohydrate 47 grams, Fat 4 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 175 milligrams, Sugar 10 grams, TransFat 0 grams

SWEET MUSTARD SAUCE



Sweet Mustard Sauce image

Make and share this Sweet Mustard Sauce recipe from Food.com.

Provided by Loves2Teach

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 4

1/2 cup vinegar
1/2 cup sugar
1 tablespoon mustard powder
1 egg, slightly beaten

Steps:

  • In a small saucepan, combine sugar and dry mustard.
  • Stir in vinegar; mix well.
  • Whisk in beaten egg until smooth.
  • Cook over low heat until sauce thickens, stirring constantly.

SWEET MUSTARD SAUCE



Sweet Mustard Sauce image

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.

Provided by Andreas Viestad

Categories     Sauce     Mustard     No-Cook     Quick & Easy     Vinegar     Dill

Yield Makes 2 cups

Number Of Ingredients 6

6 tablespoons sweet grainy mustard, or to taste
2 to 3 tablespoons Dijon mustard
1 tablespoon sugar, or to taste
1 to 2 tablespoons vinegar
1 cup vegetable oil
2 to 3 tablespoons finely chopped fresh dill

Steps:

  • Combine the sweet mustard and 2 tablespoons of the Dijon mustard in a medium bowl. Add the sugar and 1 tablespoon of the vinegar. Gradually add the oil, whisking constantly. Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic. Add a little water if the sauce gets too thick. Stir in the chopped dill. It will keep, refrigerated, for 2 to 3 weeks.

PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE



Pan-Seared Pork Chops with Sweet Mustard Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 teaspoons kosher salt
1 teaspoon ground ginger
1 teaspoon freshly cracked black pepper
1/2 teaspoon ground mustard
3 tablespoons plus 1 teaspoon sugar
Four 1-inch-thick bone-in pork chops
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup ginger beer or ginger ale
3 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley

Steps:

  • Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
  • Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
  • Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!

SWEDISH SWEET MUSTARD



Swedish Sweet Mustard image

Provided by Tyler Florence

Time P1DT10m

Yield 12 ounces

Number Of Ingredients 8

1/2 cup dry mustard
1/2 cup sugar
1 teaspoon salt
Pinch ground white pepper
2 tablespoons white vinegar
1/4 cup boiling water
1/4 cup vegetable oil
1/2 cup heavy cream

Steps:

  • Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.

SWEET MUSTARD DIPPING SAUCE



Sweet Mustard Dipping Sauce image

French's® Classic Yellow Mustard is the key to this sweet and tangy sauce. Serve it as a dipping sauce for corn dogs or a tasty topper for hot dogs and burgers.

Provided by French's

Categories     Dips and Spreads,Sauces, Marinades, and Rubs,

Yield 12

Number Of Ingredients 4

3/4 cup Classic Yellow Mustard
1/2 cup brown sugar
1/4 cup mayonnaise
3/4 tsp garlic powder

Steps:

  • Mix all ingredients in a small bowl. Cover and refrigerate until ready to use. Serve as a dipping sauce with corn dogs, or as a condiment for hot dogs and burgers.

Nutrition Facts : Calories 63 Calories

SUSAN'S SWEET MUSTARD SAUCE FOR HAM



Susan's Sweet Mustard Sauce for Ham image

This is the best sweet mustard sauce ever. It's a great accompaniment for your cooked ham, or a great dipping sauce (my kids love it on hard boiled eggs). Everyone wanted Susan's recipe... so here it is. It has a bit of bite... but is kid friendly if they don't eat it straight! If you want to be sure it doesn't have too much bite for the kids, decrease dry mustard... maybe to 2 Tablespoons. Yum!

Provided by Chef TanyaW

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 6

4 eggs, beaten
1/2 cup water
3/4 cup sugar
3 tablespoons dry mustard
1/2 teaspoon salt
3/8 cup vinegar

Steps:

  • Combine all ingredients (beat eggs first).
  • Cook on low heat (3 or 4 to start).
  • Whisk about every 2 minutes until thickened.
  • Don't be tempted to cook on too high a heat as it will cause the eggs to curdle.

Nutrition Facts : Calories 489.3, Fat 12.9, SaturatedFat 3.3, Cholesterol 372, Sodium 728, Carbohydrate 78.4, Fiber 1.1, Sugar 75.9, Protein 15

GRAVLAX WITH SWEET MUSTARD SAUCE



Gravlax with Sweet Mustard Sauce image

This cold-cured fish and popular appetizer needs to stand in the refrigerator for at least one day, so plan ahead. The resulting fresh, delicate taste will be worth the wait.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time P2D

Number Of Ingredients 12

1 side skin-on wild salmon (about 3 pounds), halved crosswise
2 cups fennel fronds or fresh dill, coarsely chopped
1/2 cup sugar
1/2 cup coarse salt
3 tablespoons coarsely chopped lemon zest
1 1/2 teaspoons whole pink or black peppercorns, crushed
1 tablespoon caraway seeds, crushed (optional)
1 tablespoon aquavit or vodka
Sweet Mustard Sauce(optional)
1 loaf pumpernickel bread, thinly sliced and crusts removed
1 small red onion, thinly sliced
1 fennel bulb or cucumber (peeled and seeded), thinly sliced

Steps:

  • Rinse salmon; pat dry with paper towels. Trim excess fat and bones, and pull out pin bones using kitchen tweezers.
  • Combine fennel, sugar, salt, lemon zest, peppercorns, and caraway seeds. Line a rimmed baking sheet with plastic wrap.
  • Spread a quarter of the curing mixture onto plastic wrap. Place 1 salmon piece, skin side down, on top. Rub salmon with half the remaining curing mixture, and drizzle with aquavit. Top with remaining salmon, skin side up, and rub with remaining curing mixture.
  • Wrap salmon tightly in the plastic wrap. Set a baking sheet on top of salmon, and weigh down sheet with cans or bricks. Refrigerate, flipping salmon halfway through, for 1 to 2 days (the longer the fish cures, the denser the flesh will be).
  • Unwrap salmon; discard liquid, and wipe off remaining curing mixture. Thinly slice salmon on the bias with a long, thin knife. Spread sweet mustard sauce on bread. Top with gravlax, onion, and fennel.

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