mustard sauce

French&rsquo;s&reg; 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.

Sweet Mustard Dipping Sauce

Classic Yellow Mustard

brown sugar

mayonnaise

garlic powder

Our One-Bowl, All-Purpose Maple Mustard Sauce works with everything from tofu to turkey, pork to salmon. Use as a basting sauce while cooking and/or as a condiment served alongside.Low FODMAP Serving Size Info: Makes about 1 cup (240 ml); about 8 servings; serving size about 2 tablespoons

One-Bowl, All-Purpose Maple Mustard Sauce

(60 ml) coarse-ground mustard

Dijon mustard

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.

Here's a quick and easy recipe for classic South Carolina mustard sauce. For those who are only familiar with traditional red BBQ sauces, yellow mustard sauce can be jarring at first -- at least until that first flavorful bite.

Carolina Gold Mustard Barbecue Sauce Recipe

mustard

cider vinegar

tomato paste

chipotle Tabasco sauce

sugar

mustard powder

chicken bouillon granules chicken soup base

rosemary leaves

celery seed

onion powder

Morton coarse kosher salt

black pepper

Prep. Mix the wet ingredients together in a bowl.

If you are using a bouillon cube, crush it with a spoon in a bowl or mortar &amp; pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar &amp; pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly.

Cook. Simmer for 10 minutes to pasteurize it.

Serve. Pour into a clean jar and use as you would any BBQ sauce. Store remaining sauce in the fridge. Leftovers will keep in the fridge for months.

This lamb chops recipe takes a time consuming meal and gets it on the table fast, and in the most delicious way. Try it any weeknight for a fancy dinner!

Lamb Chops with Creamy Mustard Sauce

olive oil

lemon juice

thyme

sea salt

garlic (minced)

lamb chops

white wine (use chicken broth

Dijon mustard (use yellow mustard for Whole30)

garlic

Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.

Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.

Let the lamb chops marinade for 30 minutes at room temperature.

In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.

Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.

Remove the lamb chops from the skillet and set aside.

Add wine to the same skillet and bring to boil.

Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It’s about 2-3 minutes.

Add back to the skillet the pan-seared lamb chops.

Simmer on low-medium heat for a minute or two.

Season the sauce with salt, cracked black pepper and fresh thyme.

Swedish hovmästarsås is a mustard sauce with fresh dill. Its unique flavour makes it a great pairing to many fish dishes, as well as white meats and green vegetables or potatoes. The original use in Sweden is with gravad lax or pickled herring.

Dill mustard sauce

mustard (coarse and sweet (not too hot))

salt

tbsp white wine vinegar

100 ml rapeseed oil (canola oil)

g dill (minced)

white pepper

Combine the mustard, vinegar, sugar, salt and white pepper in a bowl. Whisk with an electric mixer at low speed as you pour in the oil in a slow and continuous stream. The sauce will thicken in about one minute.

Add the minced dill and fold it in. Keep the sauce chilled.

Tender and succulent chicken in wine and mustard sauce with thyme and shallots, an easy version of a sophisticated French dish.

Chicken in Wine and Mustard Sauce

lbs chicken legs and thighs

salt and pepper

shallots (diced)

tbsp dijon mustard

125 milliliters white wine

chicken stock

125 milliliters light cream/single cream (18% fat content)

Preheat the oven to 350F/180C

In a large frying pan heat one tablespoon of olive oil and brown chicken parts seasoned with salt and pepper on each side until golden but not cooked all the way through. Remove to a plate.

To the same pan add shallots, garlic and thyme leaves and cook over low heat for 5 minutes without getting any colour on them.

Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then return chicken to the pan, spoon the sauce all over chicken pieces.

Put in the oven uncovered and cook for 45 minutes.

Take out of the oven add light/single cream to the sauce, once again baste the chicken in the sauce, put back in the oven and cook for 10 minutes longer.

Serve with rice, potatoes or roasted vegetables.

If you want a little escape from the mundane, make this chicken in wine and mustard sauce! Chicken thighs and legs browned, then braised in white wine and Dijon mustard sauce with a bit of cream. 

INGREDIENTS
1 tbsp olive oil
2 lbs chicken legs and thighs
salt and pepper
2 shallots diced
2 garlic cloves
3-4 thyme sprigs
3 tbsp dijon mustard
½ cup/125ml white wine
1 cup/250ml chicken stock
½ cup/125ml light cream/single cream 18% fat content

To print out the full recipe visit https://vikalinka.com/chicken-in-wine...

TIMESTAMPS
0:00 Intro
0:55 Why cook with wine
1:32 Cooking the chicken
1:52 Making wine and mustard sauce
2:15 Returning the chicken

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#chickeninmustardsauce #chickendijon

Chicken in Wine and Mustard Sauce | Mustard Sauce Recipe

chicken bouillon granules or soup base

Morton Coarse Kosher Salt

A delicious and tender Corned Beef recipe thats ideal for Keto Diets. High in sodium to fight fatigue and accompanied with our delicious high fat "Mustard Sauce" It a Winner!

Corned Beef with a Low Carb Mustard Cream Keto Sauce "Secret" Recipe

Beef

Onion (Large Dice)

garlic (Cut in half)

Lemon Thyme

Carrot (Large Dice)

tbsp Whole Peppercorns

Red Wine Vinegar

Salt

34 oz Beef Stock

2.4 oz Butter

Dijon Mustard

Heavy Cream

tbsp Parsley (finely chopped)

Pepper

Rinse and dry the pickled beef with paper towel. Prepare your ingredients.

In your pressure cooker saute the carrot, onion, thyme and garlic in the olive oil for 4 minutes over high heat.

Add the peppercorns, red wine vinegar and salt and cook for 2 minutes.

Add the beef and pour over the beef stock, you may need to add a little more water or less stock depending on the size of the beef and also the size of the pressure cooker. You want the beef to be only just covered.

Bring the stock up to a simmer and fix the pressure cookers lid tightly to the base. Continue cooking on high heat until your pressure cooker begins to release steam, then drop the heat to low and leave to cook for 2 hours - or 1 hour per 1kg/2.2lb

After 2 hours turn off the heat and leave for 20 minutes to release the pressure slowly, then carefully open the pressure valve on the lid to release any excess pressure, and take off the lid.

Gently remove the corned beef, if you have a large piece I recommend using a set of tongs to grip the meat from the top and a rigid spoon or lifter under the bottom to support the weight.

Slice up your corned beef and enjoy. We discard the cooking liquid and vegetables as the contents of the pot is very salty, it can be strained and used to flavour soups if you desire.

Corned Beef

Mix the butter and mustard in a small pan over low heat

Add the cream and mix together. Initially the butter and the cream will stay separate but will come together as the heat rises.

Be very careful not to boil the sauce, as it will not combine. As the cream reduces the sauce will thicken, you want to reduce the cream by one-half.

Add the chopped parsley, pepper and salt, and drizzle over the corned beef to serve.

We recommend serving it with our Keto Cauliflower Colcannon

Low Carb Mustard Cream Sauce

Adding tangy, zesty flavor to your Corned Beef (and other meat dishes) is easy with this creamy Mustard Sauce recipe. Just whisk together a few simple ingredients and it is ready to serve.

Creamy Mustard Sauce for Corned Beef

sour cream

Mix the sour cream, dijon mustard, lemon juice, and seasonings together in a small bowl.

Taste and add additional mustard, if desired.

Refrigerate until ready to serve.

This Best-Ever Pork Tenderloin recipe is an absolute crowd-pleaser, friends. Juicy, extra tender pork tenderloin coated in a well-seasoned blend of herbs and spices and then pan-seared. Before roasting, it's slathered in an umami-rich glaze, and finished with a scrumptious dijon cream sauce. It's perfect to serve up as an easy but fancy weeknight or holiday-inspired dish for a low-effort, high-reward cozy meal!

Best-Ever Pork Tenderloin with Dijon Cream Sauce

pork

salt & black pepper,

oregano

rosemary

cumin

olive oil, divided

whole grain dijon mustard

maple syrup

worcestershire sauce

soy sauce

unsalted butter

heavy whipping cream

Prep &amp; season

Preheat the oven to 375°F. Trim any tendrils of fat or leftover membrane (any silver skin) off the tenderloins. Then pat the tenderloins dry with a paper towel. In a small bowl, combine the salt/pepper- to taste, oregano, rosemary, thyme, onion powder, and cumin. Stir the spices together to fully combine. Sprinkle the spice blend over the tenderloins and use your hands to massage the spice blend into the tenderloins until evenly coated. Then set aside.

Make glaze

In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire, and soy sauce. Whisk the mixture together to combine and then set aside until called for.

Sear pork &amp; glaze

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. At this stage, you aren’t cooking them through, just searing nicely to lock in moisture and bring out more flavor by caramelizing the outside. Then place the seared tenderloins onto a baking sheet. Brush the prepared glaze mixture over the tenderloins, coating all surfaces.

Roast the tenderloins

for 15 minutes, then flip them over. Continue roasting for another 15 minutes on the other side- cooking until the tenderloins reach 145° &#8211; 150°F when checked using a digital thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board to rest while you whip up the pan sauce.

For the pork tenderloin:

In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt/pepper- to taste. Continue cooking for another 1-2 minutes or so until well incorporated. If sauce is too thick, simply thin out sauce with 1 tablespoon of water at a time until desired consistency is reached. Then remove from heat.

Serve

Slice the tenderloins into 1-2-inch thick slices and place them on a large platter to serve up family-style. Spoon the pan sauce over the slices. Garnish the platter with fresh herbs for a nice lil&#8217; razzle dazzle touch if you’d like. Serve immediately alongside your favorite side items like mashed potatoes, green beans, or a salad, etc. Enjoy!

For the dijon cream sauce:

Hot damn! We have a winner!! This recipe absolutely rocks without adjustments. I almost passed it up when I saw the syrup as an ingredient...but I realized it was only being utilized as a sweetener...and set the wheels in motion for this AMAZING dish. (We like syrup, but for French Toast 😊etc) Definitely putting this on an index card. Unfortunately, I didn't have time for a vegetable (shame on me 🤣). But we did have a salad and for a starch, we had potatoes from Omaha Steaks which paired great with the sauce from the pork. Thanks for the rock'n recipe. Looking forward to trying more of your dishes. 😋

This pork with the dijon sauce was easy and delicious. The recipe came together without much work, which I appreciated and the instructions were easy to follow. It turned out great and the sauce was the perfect way to serve it. We actually smoked ours after we seared it and we put the glaze on after about an hour of smoking it. It worked just fine.

This is the best and easiest pork tenderloin recipe I have ever used.  DELICIOUS!

Loved this!!  I don't love meat but my family does.  I made this and with the glaze and sauce I had seconds!    

My family loved it!  Will def bookmark this.  Maybe next time, just for fun we may add a little bourbon to the glaze.    Not to improve but improv😉. 

Thank you for a great recipe!!  

Ahhhh! This was so good. My husband (who is french, and loves butter) couldn't stop raving.  Thank you for sharing!!

Holy Cow!!  This is absolutely delicious!  It was really so good and not even very hard. I made it on a weeknight.  Such a treat.  I made mashed potatoes to go with and the Dijon Sauce was a perfect gravy.  

In my case it was Honey Mustard Sauce because I didn't have any Dijon.  I also had to add a splash of milk to the sauce while the tenderloin was cooking.  I had it over just a tiny flame but it reduced a little to much and was pretty strong tasting.  I splashed maybe about 1/3-1/2 cp of milk into it and whisked it well.  

My meat thermometer goes into the oven with the meat and has an alarm when it gets to temp so I don't know how long it was in the oven but it came out juicy and with a wonderful crust.  I don't know how I cooked without a meat thermometer.

This was absolutely incredible!! My entire family loved it! Will definitely be making it again!!

I made this recipe and the seasoning and glaze was fantastic! Loved the herbs with the dijon. Highly recommend! Do you have a recommendation to make this dairy-free? I subbed cream for chicken broth but I felt like it was just okay. Thanks in advance!

This is the best pork tenderloin recipe I have made. So delicious!

I wanted a easy quick Tenderloin Meal for a week night and you delivered on a Easy and quick Meal for my Family. Thank You for Sharing. Definitely will make this again.  So Droolicous.....

Delicious! It’s going in the rotation and I would make this for guests.

This pork is phenomenal! 100% recommend. I used white wine instead of water in the cream sauce.

Another day, another five star recipe! This dish is dinner party worthy in flavor and presentation but still simple and fun to make. The sauce is divine and the pork was cooked perfectly by following the directions exactly. 

My only problem is trying to decide which one of Quin’s recipes to try next! 

https://content.jwplatform.com/videos/&rdquo;wDyHx2ES&rdquo;.mp4

”Best-Ever

Top 11 mustard sauce recipes from across the web

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Top Tags

Sweet Mustard Dipping Sauce

One-Bowl, All-Purpose Maple Mustard...

Carolina Gold Mustard Barbecue Sauc...

Lamb Chops with Creamy Mustard Sauc...

Dill mustard sauce

Chicken in Wine and Mustard Sauce

Carolina Gold Mustard Barbecue Sauc...

Corned Beef with a Low Carb Mustard...

Creamy Mustard Sauce for Corned Bee...

Carolina Gold Mustard Barbecue Sauc...

Best-Ever Pork Tenderloin with Dijo...

Top 11 mustard sauce recipes from across the web

The most viewed mustard sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Mustard Dipping Sauce

One-Bowl, All-Purpose Maple Mustard...

Carolina Gold Mustard Barbecue Sauc...

Lamb Chops with Creamy Mustard Sauc...

Dill mustard sauce

Chicken in Wine and Mustard Sauce

Carolina Gold Mustard Barbecue Sauc...

Corned Beef with a Low Carb Mustard...

Creamy Mustard Sauce for Corned Bee...

Carolina Gold Mustard Barbecue Sauc...

Best-Ever Pork Tenderloin with Dijo...

The most viewed mustard sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine