Best 10 Warm Mustard Sauce Recipes

THIS HOT MUSTARD SAUCE IS ABOUT TO BECOME YOUR NEW FAVORITE CONDIMENT

Steps:

• Combine Dijon mustard, rice wine vinegar, minced garlic clove, fresh lemon juice, honey, and cayenne pepper in a small bowl; whisk until smooth. Serve at room temperature or chilled.

WARM MUSTARD AND OLIVE OIL SAUCE

Steps:

• Combine wine and vinegar in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until liquid is reduced by three-quarters, about 12 minutes.
• Set a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Transfer the liquid to the bowl. Lightly beat egg yolks, and whisk them into the wine reduction, whisking constantly until the mixture is thick enough to form ribbons, about 3 minutes.
• Remove from heat, and slowly add olive oil, pouring in a steady stream and whisking constantly until all the olive oil is incorporated. Whisk in mustard, and season with salt and pepper. Serve immediately.

HONEY MUSTARD SAUCE

Steps:

• In a bowl, whisk together all ingredients until blended.

HONEY MUSTARD SAUCE

Steps:

• In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

WARM MUSTARD SAUCE

Steps:

• Heat the oil in a saucepan.
• Add the onion and pepper.
• Cook until just soft (do not brown).
• Add the garlic, celery seed and Dijon.
• Heat for 1 minute, stirring constantly.
• Remove from the heat and allow the sauce to sit for 15 minutes.

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.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.

HOT MUSTARD

Steps:

• Mix mustard with vinegar in a stainless steel bowl, cover and allow to soak overnight.
• Heat enough water in a double boiler to hold the top container without it touching the water until it boils. Lower heat to a steady simmer and add to top part of the pan the mustard-vinegar mixture. Add in sugar and eggs, stirring constantly until mixture thickens. Remove from heat, let cool and refrigerate. The mixture will be like a thick soup, but will thicken considerably when refrigerated.

MUSTARD CREAM SAUCE

Steps:

• Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds.
• Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.

WARMED TARRAGON MUSTARD SAUCE

Steps:

• In a saucepan combine all ingredients except pepper.
• Heat/whisk over low heat until heated through.
• Spoon warmed, over fish or steak.
• Sprinkle with pepper and additional tarragon.
• DELICIOUS!