Best 7 Triple Mustard Sauce Recipes

MUSTARD-CREAM PAN SAUCE

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.

MUSTARD SAUCE

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.

TRIPLE-MUSTARD SAUCE

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

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

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

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

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.