Sweet Mustard Sauce Recipes
MUSTARD SAUCE
We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!
Provided by QuoVadis
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 25.8 g, Cholesterol 46.5 mg, Fat 2.5 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 17.6 mg, Sugar 25.1 g
SWEET MUSTARD SAUCE
Make and share this Sweet Mustard Sauce recipe from Food.com.
Provided by Loves2Teach
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 4
Steps:
- In a small saucepan, combine sugar and dry mustard.
- Stir in vinegar; mix well.
- Whisk in beaten egg until smooth.
- Cook over low heat until sauce thickens, stirring constantly.
SWEET MUSTARD DIPPING SAUCE
French's® Classic Yellow Mustard is the key to this sweet and tangy sauce. Serve it as a dipping sauce for corn dogs or a tasty topper for hot dogs and burgers.
Provided by French's
Categories Dips and Spreads,Sauces, Marinades, and Rubs,
Yield 12
Number Of Ingredients 4
Steps:
- Mix all ingredients in a small bowl. Cover and refrigerate until ready to use. Serve as a dipping sauce with corn dogs, or as a condiment for hot dogs and burgers.
Nutrition Facts : Calories 63 Calories
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.
SWEET MUSTARD SAUCE
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.
Provided by Andreas Viestad
Categories Sauce Mustard No-Cook Quick & Easy Vinegar Dill
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine the sweet mustard and 2 tablespoons of the Dijon mustard in a medium bowl. Add the sugar and 1 tablespoon of the vinegar. Gradually add the oil, whisking constantly. Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic. Add a little water if the sauce gets too thick. Stir in the chopped dill. It will keep, refrigerated, for 2 to 3 weeks.
SWEET & SPICY MUSTARD SAUCE
A nice sweet and spicey mustard sauce that goes well with most meats, great on burgers and hot dogs as well! I get the best results with Keens Mustard Powder... other brands don't seem to work as well. Enjoy!
Provided by KrazyKaren
Categories < 15 Mins
Time 8m
Yield 1 Cups
Number Of Ingredients 5
Steps:
- Mix all dry ingredients together and put in a non-stick pot.
- Beat eggs with vinegar in a small bowl.
- Add egg/ vinegar mixture to the dry ingredients.
- Bring to a boil stirring constantly.
- When the sauce starts to boil, add the butter.
- Continue to boil until thinkened.
- store in an airtight jar in the fridge.
- Keeps for 7 days.
SUSAN'S SWEET MUSTARD SAUCE FOR HAM
This is the best sweet mustard sauce ever. It's a great accompaniment for your cooked ham, or a great dipping sauce (my kids love it on hard boiled eggs). Everyone wanted Susan's recipe... so here it is. It has a bit of bite... but is kid friendly if they don't eat it straight! If you want to be sure it doesn't have too much bite for the kids, decrease dry mustard... maybe to 2 Tablespoons. Yum!
Provided by Chef TanyaW
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients (beat eggs first).
- Cook on low heat (3 or 4 to start).
- Whisk about every 2 minutes until thickened.
- Don't be tempted to cook on too high a heat as it will cause the eggs to curdle.
Nutrition Facts : Calories 489.3, Fat 12.9, SaturatedFat 3.3, Cholesterol 372, Sodium 728, Carbohydrate 78.4, Fiber 1.1, Sugar 75.9, Protein 15
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