Triple Mustard Sauce Recipes

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MUSTARD-CREAM PAN SAUCE



Mustard-Cream Pan Sauce image

Whisk together this piquant steak sauce in no time!

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 4

Number Of Ingredients 3

½ cup low-sodium canned chicken broth
2 tablespoons coarse-grain mustard
2 tablespoons heavy cream

Steps:

  • Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Nutrition Facts : Calories 35.6 calories, Carbohydrate 1.8 g, Cholesterol 10.7 mg, Fat 2.8 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 105.8 mg, Sugar 0.1 g

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

TRIPLE-MUSTARD SAUCE



Triple-Mustard Sauce image

Categories     Mustard     No-Cook     Summer     Bon Appétit

Yield Makes about Generous 3/4 cup

Number Of Ingredients 9

1/4 cup Dijon mustard
1 teaspoon dry mustard
1 teaspoon whole mustard seeds
1 teaspoon crushed black peppercorns
3 tablespoons brandy
3 tablespoons chopped fresh tarragon or 2 teaspoons dried
2 tablespoons olive oil
1 1/2 tablespoons tarragon white wine vinegar or white wine vinegar
2 teaspoons honey

Steps:

  • Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead. Cover and chill.)

MC DONALD'S HOT MUSTARD SAUCE - COPYCAT



Mc Donald's Hot Mustard Sauce - Copycat image

Make and share this Mc Donald's Hot Mustard Sauce - Copycat recipe from Food.com.

Provided by shawnajean

Categories     Sauces

Time 6h5m

Yield 1 serving(s)

Number Of Ingredients 8

6 tablespoons prepared yellow mustard
2 tablespoons dark corn syrup (KaroTM Brand dark corn syrup)
4 teaspoons dry mustard, dry mustard
1 1/2 teaspoons white vinegar
1 tablespoon mayonnaise
1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/16 teaspoon tsps ground cayenne pepper

Steps:

  • Mix all of the ingredients together in a microwave safe container until it is one solid color.
  • A fork works well forthis. Microwave on high about 35 seconds, and mix again.
  • Cover, and refrigerate at least 6 hours (to allow theflavors to meld)
  • Refrigerate until needed, and remember to refrigerate unused portions.
  • This recipe makes a little more than 4 "packets" of hot mustard sauce. Double it or triple it as needed.

THREE-MUSTARD MAYONNAISE



Three-Mustard Mayonnaise image

Can be prepared in 45 minutes or less.

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

1 cup bottle mayonnaise
1 1/2 tablespoons coarse-grained mustard
1 tablespoon English-style prepared mustard (not dry)
2 teaspoons Dijon-style mustard
2 teaspoons fresh lemon juice
1 teaspoon honey

Steps:

  • In a bowl stir together the mayonnaise, the mustards, the lemon juice, the honey, and pepper to taste. Serve the mayonnaise with meat, chicken, or vegetables.

CREAMY SAUSAGE AND TRIPLE MUSTARD CASSEROLE



Creamy Sausage and Triple Mustard Casserole image

Comfort food at it's best. Crimini mushrooms are similar to white mushrooms, but are browner with an earthy flavour. If you can't get them you may substitute white mushrooms.

Provided by MarieRynr

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
8 -12 good quality pork sausage links
1 large onion, thinly sliced
250 g small cremini mushrooms or 250 g chestnut mushrooms
1 medium cooking apple, peeled, cored and cut into small chunks
1 bay leaf
1 tablespoon chopped fresh sage
300 ml vegetable stock or 300 ml chicken stock
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon English mustard
1 (142 ml) carton double cream

Steps:

  • Heat the oil in a large casserole dish or deep sided frying pan.
  • Gently fry the sausages until they are golden brown all over; then remove from the casserole.
  • Add the onion and saute until it softens and becomes nicely golden.
  • Add the mushrooms and cook for a further 5 minutes.
  • Stir in the apple chunks, bay leaf, sage and stock.
  • Bring to the boil, then return the sausages to the casserole.
  • Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
  • The apple pieces should break down and thicken the stock slightly.
  • If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
  • Mix the mustards into the cream and season with salt and pepper.
  • Pour into the casserole and increase the heat.
  • Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
  • Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.

TRIPLE MUSTARD AND GRUYERE BREAD THINS



Triple Mustard and Gruyere Bread Thins image

As a bread baker, I'm always experimenting with new flavor combinations. My mustard and Gruyere bread has become my all-time favorite for sandwiches. The bread elevates every sandwich to gourmet status. -Veronica Fay, Knoxville, Tennessee

Provided by Taste of Home

Time 1h30m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 tablespoon active dry yeast
1 cup warm water (110° to 115°)
1 large egg, room temperature
1/3 cup canola oil
3 tablespoons dried minced onion
3 tablespoons stone-ground mustard
1 tablespoon ground mustard
2 teaspoons onion powder
1-1/2 teaspoons salt
3-1/2 to 4 cups bread flour
8 ounces smoked Gruyere cheese, shredded
1/4 cup Dijon mustard
Optional: 1 tablespoon each sesame seeds, poppy seeds and mustard seeds

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, oil, minced onion, stone-ground mustard, ground mustard, onion powder, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls, about 2 ounces each. Flatten each ball to a 4-in. circle. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until slightly puffed, about 30 minutes., Preheat oven to 375°. Brush rolls with Dijon mustard; if desired, sprinkle with seeds. Bake until lightly browned, 15-18 minutes. Remove from pans to wire racks to cool completely., Freeze option: Freeze cooled rolls in freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.

Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 423mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

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