Best 13 Purple Mustard Sauce Recipes
Purple mustard sauce, also known as "Zijinjiang" in Chinese, is a traditional dipping sauce that originated in China's Sichuan province. It is known for its vibrant purple color and unique spicy and tangy flavor. The sauce is commonly used as a condiment for a variety of dishes, including dumplings, wontons, noodles, and grilled meats. Making purple mustard sauce from scratch involves a careful selection of ingredients and a step-by-step process to achieve its distinct flavor and consistency. This article aims to guide readers in creating the best purple mustard sauce by providing a detailed recipe and highlighting the essential ingredients, techniques, and tips for creating an authentic and delicious dipping sauce.
Check out the recipes below so you can choose the best recipe for yourself!
EASY MUSTARD SAUCE
Steps:
- In a small bowl, stir together mayo, mustard, water, lemon juice, garlic, and salt together in a bowl.
Nutrition Facts : Calories 98 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 6 mg, Sodium 204 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
OUTRAGEOUS MUSTARD SAUCE
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
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
SWEET MUSTARD SAUCE
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
Steps:
- Stir together all ingredients.
MUSTARD SAUCE
Provided by Food Network Kitchen
Categories condiment
Time 6h20m
Yield 1 1/2 cups
Number Of Ingredients 6
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.
MAPLE-MUSTARD DIPPING SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.
MUSTARD SAUCE
A mustard sauce recipe from a very old New Zealand 'Edmonds' cookbook. This is the original recipe from the book. I have been making this for many years. Use either the liquid in which the corned beef has been cooked or use water. In NZ we use malt vinegar in this recipe. Adjust quantity of ingredients to suit your own taste. It is more of a sweet/sour mustard sauce. Also good cold on corned beef sandwiches.
Provided by Jen T
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg and sugar together.
- Add flour, mustard, pepper and salt.
- Stir in liquids gradually.
- Cook in saucepan over medium heat until mixture thickens.
- Serve over hot sliced corned beef or hot ham.
Nutrition Facts : Calories 81.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 241.5, Carbohydrate 14.3, Fiber 0.1, Sugar 12.6, Protein 2.6
VIOLET MUSTARD - TRADITIONAL FRENCH MOUSTARDE AU VIOLETTE
A delicate sweet and spicy mustard sauce, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese, or my Croque Monsieur recipe #352897. Adapted from Davidburke & Donatella.
Provided by BecR2400
Categories Fruit
Time 40m
Yield 2 cups of Violet Mustard
Number Of Ingredients 5
Steps:
- Bring the wine, grapes and port to a boil in a medium saucepan.
- Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
- Purée mixture in a blender, then pass through a fine sieve.
- Set aside to cool.
- Add the mustards and stir to combine.
- Refrigerate until ready to use.
Nutrition Facts : Calories 618, Fat 7.7, SaturatedFat 0.5, Sodium 2142.7, Carbohydrate 59.6, Fiber 7.5, Sugar 35.6, Protein 9.7
QUICK PURPLE TOMATILLO SAUCE
Make this for our Crispy Pork-Stuffed Anaheim Chiles.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Put tomatillos in a medium saucepan; cover with water by 1 inch. Bring to a boil. Reduce to a simmer. Cook 4 minutes. Drain, reserving 1/2 cup cooking liquid.
- Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed.
MUSTARD SAUCE
Provided by Pierre Franey
Categories condiments
Time 10m
Yield About 3/4 cup
Number Of Ingredients 5
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
MAPLE HONEY MUSTARD SAUCE
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
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
MUSTARD SAUCE
Provided by Marian Burros
Categories condiments, dips and spreads, sauces and gravies
Time 10m
Yield about 1 cup
Number Of Ingredients 2
Steps:
- Combine mayonnaise and mustard thoroughly and refrigerate at least half an hour.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 249 milligrams, Sugar 0 grams, TransFat 0 grams
MAPLE MUSTARD SAUCE
Categories Sauce Mustard No-Cook Quick & Easy Maple Syrup Gourmet
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Stir together mustard and syrup until combined well.
PURPLE MUSTARD SAUCE RECIPE
Provided by zboni
Number Of Ingredients 8
Steps:
- Place port, red wine, shallots, peppercorns and tarragon in a saucepan, bring to a boil and reduce to about half a cup. Let cool and strain. Place mustard, mustard powder and mustard seeds in a blender. Add the reduction and blend until smooth.
Tips:
- Choose the right mustard. Dijon mustard is the most common type used in purple mustard sauce, but you can also use other types of mustard, such as brown mustard, yellow mustard, or horseradish mustard. The type of mustard you choose will affect the flavor of the sauce, so experiment to find the one you like best.
- Use fresh ingredients. The fresher the ingredients, the better the sauce will taste. Use fresh herbs, such as parsley, chives, or tarragon, to add flavor and color to the sauce.
- Don't overcook the sauce. Purple mustard sauce should be cooked until it is just thickened, but not boiling. Overcooked sauce will lose its flavor and become watery.
- Serve the sauce immediately. Purple mustard sauce is best served immediately after it is made. It can be used as a dipping sauce for chicken, fish, or vegetables, or it can be drizzled over grilled meats.
Conclusion:
Purple mustard sauce is a versatile and delicious sauce that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, sweet or tangy, there is a purple mustard sauce recipe that is perfect for you.
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