5 Easy Mustard Sauces, Dips, and Marinades
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 teaspoon worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/2 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup olive oil
- 1/2 teaspoon onion powder
- 1/4 cup honey
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons lime juice
- 3 tablespoons apple cider vinegar
- 1 teaspoons granulated sugar optional and to taste
- 1/2 teaspoon black pepper or to taste
- 3/4 teaspoon kosher salt or to taste
- 3/4 teaspoon freshly ground black pepper or to taste
- 1/4 cup honey or to taste
- 1/4 cup french’ s classic yellow mustard
- 1 teaspoons smoked paprika or to taste
- 1 teaspoons zatarain’s creole seasoning or to taste
- 1/2 teaspoon kosher salt optional and to taste
- 2 tablespoons french’ s classic yellow mustard
- 1 teaspoon to 1 1/2 tablespoons chili or hot sauce (i use sri or to taste
- 1/3 cup french’ s classic yellow mustard
- 2 tablespoons fresh parsley minced (or substitute with green onions, chives, basil, cilantro
- 2 tablespoons french’ s classic yellow mustard
- 3 cloves garlic minced or finely pressed
- 1 tablespoon chili garlic sauce or to taste
- 1 teaspoon to 1 1/2 tablespoons sriracha or to taste
- 1 teaspoon honey optional and to taste
- 1 tablespoon fresh cilantro optional
- 1/4 cup french’ s classic yellow mustard
- Carbohydrate 117.642823629674 g
- Cholesterol 85.8687500656383 mg
- Fat 104.163752906712 g
- Fiber 3.78940536288781 g
- Protein 5.20010915807029 g
- Saturated Fat 15.8304730079948 g
- Serving Size 1 1 /2 cup per recipe (584g)
- Sodium 4452.72291863817 mg
- Sugar 113.853418266787 g
- Trans Fat 67.8394027125442 g
- Calories 1402 calories
Smoky Mustard Dipping Sauce – Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. To make the grilled vegetables that are shown, slice 1 or 2 medium/large zucchini, 1 extra-large yellow summer squash, and 1 extra-large red bell pepper into bite-sized pieces or strips, toss them with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Grill the vegetables over medium-high heat for about 7 minutes, or until as done as desired; flip intermittently to ensure even cooking and serve with Smoky Mustard Dipping Sauce.Comeback Sauce – Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note – I used 1 1/2 tablespoons and this has a very good kick; start slowly with the chili sauce if you’re sensitive to heat and spices.Herbed Mustard Vinaigrette – Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments.Spicy Garlic Mustard Marinade – Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note – if you are sensitive to heat and spices, you may wish to initially halve the amounts of chili garlic sauce and sriracha, taste, and work up from there if desired. To make the grilled chicken that is shown, add 1 to 1.25 pounds boneless skinless chicken breast tenders to a large ziptop plastic bag, add the Spicy Garlic Mustard Marinade, 2 tablespoons olive oil, seal the bag, squish contents around to distribute the marinade evenly, and place bag in the refrigerator to marinate for at least 30 minutes, or up to 24 hours. Grill the chicken over medium-high heat for about 7 minutes, or until done; flip intermittently to ensure even cooking and serve with additional Spicy Garlic Mustard if desired.Sweet and Sour Mustard Dressing– Combine all ingredients in a small bowl whisk to combine (or add to a small mason jar with a lid, seal, and shake vigorously), taste, and make any necessary flavor adjustments.Each of the 5 sauces will keep airtight in the fridge for at least 1 week.
