Best 20 Maple Mustard Sauce Recipes

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Maple mustard sauce is a versatile and flavorful condiment that can be used to enhance the taste of a variety of dishes. It is a simple sauce to make, and it can be used with meats, fish, vegetables, and even as a salad dressing. The sweet and tangy flavor of maple mustard sauce is a perfect balance of flavors, and it is sure to please everyone at your table. This article will explore some of the best recipes for maple mustard sauce, so that you can find one that you love.

Here are our top 20 tried and tested recipes!

ASPARAGUS WITH MAPLE-MUSTARD SAUCE



Asparagus with Maple-Mustard Sauce image

With just four ingredients, this special side is done in 10 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 10m

Yield 8

Number Of Ingredients 4

2 lb asparagus
2 tablespoons real maple syrup or maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil

Steps:

  • Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
  • In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 95 mg, Sugar 4 g, TransFat 0 g

MAPLE HONEY MUSTARD SAUCE



Maple Honey Mustard Sauce image

A smoky and tangy sauce that is great as a dip for chicken fingers or even as a salad dressing.

Provided by Liam Walshe

Time 5m

Yield 6

Number Of Ingredients 8

½ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons honey
2 tablespoons maple mustard
1 ½ teaspoons apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon salt
1 pinch ground black pepper

Steps:

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

Nutrition Facts : Calories 96.7 calories, Carbohydrate 11.8 g, Cholesterol 6.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.7 g, Sodium 274.1 mg, Sugar 11.4 g

SALMON WITH MUSTARD MAPLE SAUCE



Salmon with Mustard Maple Sauce image

Categories     Fish     Mustard     Sauté     Salmon     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 (6- to 7-oz) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens

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.

MUSTARD-MAPLE HAM STEAKS WITH CIDER-MADEIRA SAUCE



Mustard-Maple Ham Steaks with Cider-Madeira Sauce image

Categories     Mustard     Pork     Bake     Dinner     Ham     Fortified Wine     Fall     Maple Syrup     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

2 bay leaves
2 1-pound ham steaks (each about 1/3 to 1/2 inch thick), patted dry
2 1/2 cups apple cider
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1/2 cup Madeira

Steps:

  • Preheat oven to 350°F. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side by side in dish, overlapping slightly if necessary. Pour 1 1/2 cups apple cider over ham steaks (cider will not cover steaks). Whisk 2 tablespoons maple syrup and mustard in small bowl to blend; spread over top of ham steaks, dividing equally. Sprinkle with pepper. Bake ham steaks 40 minutes.
  • Meanwhile, combine 1 cup apple cider, 1 tablespoon maple syrup and Madeira in medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
  • Spoon sauce over ham and serve.

BACON WRAPPED PORK TENDERLOIN WITH MAPLE-MUSTARD SAUCE



Bacon Wrapped Pork Tenderloin With Maple-Mustard Sauce image

Delicious sweet and tangy sauce served over smoky bacon and juicy pork. Sound difficult? Its easier than you think! I serve this with caramelized onions. Enjoy!

Provided by kiss me I am a nutr

Categories     Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup real maple syrup
4 tablespoons spicy brown mustard
2 1/2 tablespoons soy sauce
2 1/2 tablespoons apple cider vinegar
salt and pepper
1 1/2-2 lbs pork tenderloin
6 -8 slices bacon
2 tablespoons mustard

Steps:

  • Sauce:.
  • Combine ingredients.
  • simmer till thickened approximately 15-20 minutes.
  • Pork Tenderloin.
  • Coat pork with mustard.
  • wrap with bacon.
  • Roast at 350 degrees till internal temp of 170 degrees. approximately 1-1 1/2 hours.

MAPLE MUSTARD SAUCE FOR HAM



Maple Mustard Sauce for Ham image

Make and share this Maple Mustard Sauce for Ham recipe from Food.com.

Provided by Leanne

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 2

1/2 cup pure maple syrup
1/2 Dijon mustard

Steps:

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

SPICE-CRUSTED HAM WITH MAPLE MUSTARD SAUCE



Spice-Crusted Ham with Maple Mustard Sauce image

Categories     Garlic     Bake     Christmas     Easter     Buffet     Ham     Spice     Gourmet

Yield Makes 8 servings

Number Of Ingredients 11

1 (8- to 10-pound) fully cooked shank-end ham
4 garlic cloves
1 1/2 teaspoons fine sea salt
1 tablespoon whole coriander seeds
1 tablespoon mixed peppercorns (containing black, pink, white, and green peppercorns but not allspice)
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, softened
Accompaniment:Maple Mustard Sauce
Garnish: 2 large bunches fresh flat-leaf parsley
Special Equipment
an electric coffee/spice grinder

Steps:

  • Preheat oven to 350°F.
  • Remove any thick skin from ham and all but about 3/4-inch layer of fat.
  • Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.
  • Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150°F, about 1 1/4 hours.
  • Transfer ham to a platter and let stand 15 minutes before slicing.

MAPLE MUSTARD SAUCE



Maple Mustard Sauce image

Categories     Sauce     Mustard     No-Cook     Quick & Easy     Maple Syrup     Gourmet

Yield Makes 3/4 cup

Number Of Ingredients 2

1/2 cup Dijon mustard
1/4 cup pure maple syrup

Steps:

  • Stir together mustard and syrup until combined well.

PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE



Pork Cutlets With Maple, Mustard and Sage Sauce image

This recipe is one of my all time favorites. It sounds really strange but it is amazing. It's quick, easy and very yummy! It comes from an issue of Bon Appetit.

Provided by StaceyLyn78

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 boneless pork loin chops, pounded to 1/3 inch thickness
2 tablespoons minced fresh sage
salt
pepper
2 tablespoons butter
1 cup chicken broth
2 tablespoons pure maple syrup
2 tablespoons coarse grain mustard

Steps:

  • Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper.
  • Melt butter in large skillet over high heat.
  • Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side.
  • Transfer pork to plate.
  • Add broth, maple syrup, mustard and remaining sage to drippings in skillet.
  • Boil until syrupy, scraping up browned bits, about 5 minutes.
  • Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute.
  • Serve pork with sauce.

FRIED CHICKEN SANDWICH WITH CABBAGE SLAW, PICKLES, AMERICAN CHEESE AND MAPLE MUSTARD SAUCE



Fried Chicken Sandwich with Cabbage Slaw, Pickles, American Cheese and Maple Mustard Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 26

1/4 head purple cabbage, thinly sliced (about 2 cups)
Kosher salt
1/4 cup distilled white vinegar
2 carrots, peeled and grated
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup mayonnaise
1 cup apple cider vinegar
2 tablespoons kosher salt
1 tablespoon granulated sugar
A few dashes hot sauce
2 Persian cucumbers, thinly sliced on a mandoline
Canola oil, for frying
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon chipotle chile powder
1 tablespoon mustard powder
2 cups buttermilk
2 boneless, skinless chicken breasts, sliced in half on a bias
2 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon baking soda
4 seeded buns, split
8 slices American cheese
1/4 cup Dijon mustard
2 tablespoons maple syrup

Steps:

  • For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine.
  • For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes.
  • For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan.
  • To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder.
  • Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  • For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine.
  • To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.

PORK TENDERLOIN -- GINGER CRUSTED WITH MAPLE MUSTARD SAUCE



Pork Tenderloin -- Ginger Crusted With Maple Mustard Sauce image

From Food and Drink magazine. I have finally had the opportunity to try this after having clipped it ages ago. IT IS AMAZING! This is now our new favourite recipe! I was able to use a very very good quality REAL maple syrup which really added to the flavour. I am sure you'll enjoy this.

Provided by Just Call Me Martha

Categories     Pork

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon butter
1 small onion, finely chopped
1 tablespoon flour
1 cup chicken stock
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon soy sauce
salt and pepper
1 cup panko breadcrumbs (Japanese coarse dry crumb) or 1 cup coarse dry breadcrumbs
1 tablespoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Dijon mustard
1 tablespoon pure maple syrup
4 (12 ounce) pork tenderloin

Steps:

  • To make sauce: melt butter over medium heat in small saucepan.
  • Cook onion, stirring for about 5 minutes or until soft and starting to brown.
  • Sprinkle with flour and cook, stirring for 1 minute.
  • Whisk in stock, then mustard, syrup and soy sauce.
  • Increase heat to medium high.
  • Bring to boil.
  • Boil gently, whisking, for about 5 minutes or until slightly thickened.
  • Check seasoning.
  • For pork: preheat oven to 375 degrees.
  • Combine bread crumbs, ginger, salt and pepper in shallow dish.
  • Separately, combine mustard and syrup and brush all over pork tenderloins.
  • Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
  • Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
  • Roast for 20-25 minutes or until internal temperature is 160 degrees.
  • (Pork should still have a tinge of pink in the centre).
  • Let pork sit for 5 minutes on cutting board.
  • Slice diagonally into ½ inch thick slices.
  • Place slices on serving dish and serve sauce on the side.

ASPARAGUS WITH MAPLE-MUSTARD SAUCE



Asparagus With Maple-Mustard Sauce image

Make and share this Asparagus With Maple-Mustard Sauce recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs asparagus
2 tablespoons real maple syrup or 2 tablespoons maple-flavored syrup
2 tablespoons Dijon mustard
2 tablespoons olive oil or 2 tablespoons vegetable oil

Steps:

  • Snap off tough ends of asparagus spears. In 12-inch skillet or 4-quart Dutch oven, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 5 minutes or until asparagus is crisp-tender; drain.
  • In small bowl, mix maple syrup, mustard and oil. Drizzle over asparagus.

Nutrition Facts : Calories 140.7, Fat 7.5, SaturatedFat 1.1, Sodium 116.8, Carbohydrate 16.6, Fiber 4.8, Sugar 9.1, Protein 5.7

CRISPY CHICKEN TOPPED WITH MAPLE-MUSTARD SAUCE



Crispy Chicken Topped with Maple-Mustard Sauce image

Panko-crusted chicken served with a sweet and delicious maple mustard sauce.

Provided by mommyluvs2cook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
2 eggs
2 tablespoons chopped fresh parsley
3 teaspoons Dijon mustard
1 cup panko bread crumbs, or more as needed
3 tablespoons olive oil
1 cup chicken broth
3 tablespoons maple syrup
2 tablespoons coarse-grain mustard
1 teaspoon coarse-grain mustard
1 tablespoon butter

Steps:

  • Pound out chicken breast halves between 2 sheets of plastic wrap or in a resealable bag to 1/3- to 1/2-inch thickness.
  • Mix eggs, parsley, and Dijon mustard together in a large bowl. Pour panko into a separate bowl. Place chicken in the egg mixture, then dip in panko.
  • Heat olive oil over medium-high heat in a large, nonstick skillet. Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side. Transfer to a plate and keep warm.
  • Whisk chicken broth, maple syrup, and 2 tablespoons plus 1 teaspoon coarse-grain mustard together in a bowl. Pour into the same skillet used to cook chicken and bring to a boil. Cook sauce until reduced to about 3/4 cup, about 4 minutes. Stir in butter until melted. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 31.9 g, Cholesterol 155.6 mg, Fat 19 g, Fiber 0.1 g, Protein 29.6 g, SaturatedFat 4.9 g, Sodium 730.4 mg, Sugar 9.4 g

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE



Panko-Crusted Chicken with Mustard-Maple Pan Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Egg     Mustard     Quick & Easy     Low Cal     Dinner     Healthy     Maple Syrup     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter

Steps:

  • Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  • Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
  • Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

MUSTARD-MAPLE HAM STEAKS WITH CIDER-MADEIRA SAUCE



Mustard-Maple Ham Steaks With Cider-Madeira Sauce image

As we approach autumn, I look forward to the fresh apple cider that is abundant at that time. And I look for many ways to incorporate it in my cooking. Sweet and salty, the ham is great served with roasted potatoes and applesauce for a fine fall meal.

Provided by JackieOhNo

Categories     Ham

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 bay leaves
2 (1 lb) ham steaks, patted dry (about 1/3 to 1/2 inch thick each)
2 1/2 cups fresh apple cider
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
pepper, to taste
1/2 cup madeira wine

Steps:

  • Preheat oven to 350 degrees. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side-by-side in dish, overlapping slightly, if necessary. Pur 1-1/2 cups cider over ham (more than likely, the cider will not cover the ham.).
  • Whisk 2 T. maple syrup and mustard in a small bowl to blend; spread over top of ham steaks. Sprinkle with pepper. Bake ham steaks for 40 minutes.
  • Meanwhile, combine 1 cup apple cider, 1 T. maple syrup, and the Madeira in a medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
  • Spoon sauce over ham and serve.

Nutrition Facts : Calories 345.7, Fat 9.9, SaturatedFat 3.3, Cholesterol 102.1, Sodium 2964.9, Carbohydrate 11.5, Fiber 0.2, Sugar 9.4, Protein 44.7

SCALLOPS WITH MAPLE MUSTARD CREAM SAUCE RECIPE



Scallops With Maple Mustard Cream Sauce Recipe image

Provided by á-174942

Number Of Ingredients 6

2 slices bacon - (to 3)
2 tablespoons butter
1 pound Nantucket bay scallops
1 cup half-and-half
2 tablespoons dijon mustard
2 tablespoons Vermont pure maple syrup

Steps:

  • Saute bacon and pour off fat. Cool and crumble. Set aside. Melt butter in same skillet over medium-high heat. Briefly saute scallops until heated through about 3 minutes. Remove with a slotted spoon to a warm bowl. Add half-and-half to scallop liquid and boil cream, stirring occasionally, until reduced to about 3/4 cup. Keep an eye on the heat and lower to medium, maintaining a steady reduction. Add mustard, maple syrup and pour in any juices collected in scallop bowl. Boil another 3 to 4 minutes until reduced again to sauce consistency. Add scallops and crumbled bacon to sauce, toss quickly and serve immediately. This recipe yields ?? servings.

PORK CHOPS WITH MAPLE MUSTARD SAUCE



Pork Chops With Maple Mustard Sauce image

This delicious recipe is just the right combination of sweet, sour and savory. It is quick and easy to make after a hard day at work, or play, as the case may be. Enjoy!

Provided by dawnie2u

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless pork chops, about 1/2-inch thick
4 tablespoons rubbed sage (enough to rub both sides of the chops, you may not need to use all of it)
salt and pepper, to taste
2 tablespoons butter
1/4 cup minced shallots or 1/4 cup green onion
2 teaspoons Dijon mustard
1 cup chicken broth
4 tablespoons maple syrup
3 tablespoons balsamic vinegar
2 tablespoons capers

Steps:

  • Pound meat to 1/4 inch thick. Season both sides with rubbed sage and pepper.
  • Melt butter in heavy skillet, over medium high heat.
  • Add pork and sauté until brown and cooked through, about 3 minutes per side. Transfer to plate.
  • Add shallots to same skillet, and cook about 30 seconds.
  • Mix in mustard and chicken broth, and simmer for about 5 minutes.
  • Stir in maple syrup and vinegar. Simmer until mixture is reduced to sauce consistency, about 5 minutes.
  • Add capers to sauce.
  • Return pork and juices to skillet. Cook until just heated through, about 1 minute.
  • Arrange pork on platter and spoon sauce over.
  • Serve with steamed rice.

MAPLE / MUSTARD DIPPING SAUCE



MAPLE / MUSTARD DIPPING SAUCE image

Categories     Herb

Yield 3/4 cup

Number Of Ingredients 7

1/4 Cup Maple Syrup, Grade "B", Dark Amber
2 Tablespoons Mustard
1/4 Cup Sour Cream
1/4 Cup Mayonnaise
2 Teaspoons Butt Kickin' Blacken, Jamaican Jerk
Butt Kickin' Blacken contains neither salt nor sugar, and is available at www.capnrons.com
If you use a more common variety of blackening seasoning, you may have to adjust the recipe for slat and sweet.

Steps:

  • Just put it all in a small bowl and whisk until blended and smooth.

MAPLE-MUSTARD TURKEY TENDERLOINS WITH CRANBERRY-PORT SAUCE



MAPLE-MUSTARD TURKEY TENDERLOINS WITH CRANBERRY-PORT SAUCE image

Categories     Duck

Yield 4-6

Number Of Ingredients 10

2 turkey tenderloins, each about 3/4 lb.
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 Tbs. unsalted butter
2 Tbs. pure maple syrup
1 Tbs. Dijon mustard
1 3/4 cups fresh cranberries
1/2 cup tawny or ruby port
1/2 cup sugar
3 Tbs. minced crystallized ginger

Steps:

  • Preheat an oven to 350°F. Using kitchen string, tie each tenderloin crosswise in 3 or 4 places, spacing the ties at even intervals. Season the tenderloins with the salt and pepper. In a large ovenproof fry pan over medium-high heat, melt the butter. Add the turkey and cook, turning occasionally, until browned on all sides, about 5 minutes total. Remove from the heat. In a small bowl, stir together the maple syrup and mustard. Spread about half of the mixture over the tenderloins. Transfer the pan to the oven and cook for 10 minutes. Spread the remaining maple syrup mixture over the tenderloins, return to the oven and cook until an instant-read thermometer inserted into the center of the tenderloins registers 165°F, about 10 minutes more. Meanwhile, in a heavy nonreactive saucepan over high heat, combine the cranberries, port, sugar and crystallized ginger and bring to a boil, stirring often. Reduce the heat to medium and cook, uncovered, at a brisk simmer, stirring often, until the berries have popped and the juices are syrupy, about 10 minutes. Fill a large bowl with ice water. When the sauce is ready, transfer it to a heatproof bowl and nest the bowl in the ice water bath. Let cool, then transfer to a serving bowl. When the tenderloins are done, transfer them to a carving board and let rest for 5 minutes. Snip the strings and cut the tenderloins crosswise into slices 1/2 inch thick. Divide the turkey evenly among warmed dinner plates, fanning the slices. Spoon some of the cranberry sauce next to each portion and serve immediately. Pass the remaining sauce at the table. Serves 4 to 6.

CRUNCHY TURKEY STRIPS WITH MAPLE MUSTARD DIPPING SAUCE



Crunchy Turkey Strips With Maple Mustard Dipping Sauce image

I defrosted turkey cutlets. Next, I found a potential recipe. Then I altered that recipe. This is what I did. This is easily doubled. It received RAVE reviews. If you don't have buttermilk, use whole milk with a splash of lemon juice. It will thicken in a few minutes. Also, feel free to switch up the seasoning. I did. ;)

Provided by Elmotoo

Categories     Turkey Breasts

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 lb turkey cutlets, cut into strips
cooking spray
3/4 cup buttermilk
2 teaspoons whole grain mustard
2/3 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon ground thyme
1 tablespoon dried tarragon
2 tablespoons whole grain mustard
2 tablespoons mayonnaise
1 tablespoon real maple syrup
1 pinch cayenne pepper

Steps:

  • Preheat oven to 450°F.
  • Coat baking sheet with cooking spray.
  • Combine milk & mustard. Add turkey to soak for a few minutes.
  • Combine dry ingredients & mix well.
  • Place prepared baking sheet in oven for 5 minutes.
  • Dredge milk soaked turkey pieces in cornmeal mixture. Spray all sides with cooking spray & place on preheated baking sheet. Bake 10 minutes, turn strips over & bake another 5-8 minutes until cooked.
  • Combine all sauce ingredients well.
  • Serve turkey strips with sauce. Enjoy!

Nutrition Facts : Calories 664.8, Fat 12.1, SaturatedFat 2.7, Cholesterol 143.7, Sodium 1170.3, Carbohydrate 72.5, Fiber 4.9, Sugar 11.9, Protein 64.7

Tips:

  • Make sure to use pure maple syrup for the best flavor.
  • If you don't have Dijon mustard, you can use yellow mustard, but the flavor will be different.
  • You can adjust the amount of maple syrup and mustard to taste.
  • If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
  • This sauce can be used on chicken, pork, fish, or vegetables.
  • It can also be used as a dipping sauce for appetizers or snacks.

Conclusion:

Maple mustard sauce is a versatile and flavorful sauce that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're using it as a glaze, a marinade, or a dipping sauce, maple mustard sauce is sure to add a delicious touch to your next meal.

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