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Double Mustard and Garlic Sauce

May 27, 2018 By Lee-Ann 62 Comments

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Double Mustard and Garlic Sauce. This must be the easiest thing I have ever cooked made! The only thing you have to be able to do is melt butter - and you even have your choice of how you do that!double mustard and garlic sauce - quick and simple microwave butter sauce with mustard and garlic

I have named this sauce "double mustard" because of my secret ingredient(s)...2 kinds of mustard!

I melt my butter in the microwave in a Pyrex glass jug, then chuck everything else in & mix. Simple.

You could get fancy and melt your butter on the stove top if you like - same thing applies though - just chuck everything else into the melted butter, mix & your'e done. Again, simple.

This sauce pairs beautifully with steak, but I decided not to call the recipe a "steak sauce" as that's a bit limiting. The mustard and garlic flavours also match really well with chicken and lamb - and let's face it, butter just goes with EVERYTHING.

Go ahead and try my Double Mustard and Garlic Sauce! Let me know what you think...

Enjoy!

Lee-Ann ♥

double mustard and garlic sauce - quick and simple microwave butter sauce with mustard and garlic
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Double Mustard and Garlic Sauce

Double Mustard and Garlic Sauce - a simple no cook butter sauce with mustard, garlic & chives. Just melt, mix and serve.
Course Condiment, Sauce/Condiment
Cuisine Australian, Modern Australian
Total Time 10 minutes
Servings 4
Calories 271kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 150 g salted butter
  • 1 garlic clove crushed (see notes)
  • 3/4 tbsp finely chopped fresh chives
  • 2 tsp dijon mustard (see notes)
  • 2 tsp french mustard (see notes)

Instructions

  • Place the butter in a microwave safe jug, microwave for 50 to 60 seconds or until melted (see notes)
  • Add garlic, chives, dijon mustard and french mustard then whisk with a fork for about 2 - 3 mins until sauce is thick and creamy (see notes)

Notes

  • When you first add the ingredients and mix this sauce it will look split! Never fear...just keep whisking...at around about the 2 - 3 minute mark it will miraculously (and quickly!) change to a thick, creamy sauce. Magic!
  • When I melt my butter in the microwave I use a 2 cup capacity Pyrex glass jug (no they aren't paying me!) that way I can just pour the sauce straight out when it's done.
  • I also rest a piece of kitchen towel on top of the jug, that way it saves my microwave getting the odd splatter.
  • Before you crush your garlic clove, make sure to core it first. There is more info on this in my free ebook, which you will receive if you subscribe (for free too!) - see box in the side bar on the right >>>>
  • You have probably noticed I have included 2 kinds of mustard in the recipe. (double mustard!) I think that this really makes the sauce full-flavoured because the dijon & french mustards taste quite different. I tend to use mustard combinations a lot when I cook.
  • FYI, sometimes you will have to hunt around for french mustard in Australia. Not sure why - I use it a lot! For the aussies reading this, I found it in my local IGA supermarket.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Calories: 271kcal
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Reader Interactions

Comments

  1. Sylvia says

    April 11, 2020 at 3:52 am

    Hi Lee Ann,
    In your instructions you said to core your garlic clove , I'm trying to figure out if you mean the garlic toe or the whole garlic. Here in the US sometimes when a recipe calls for garlic cloves , it actually means garlic toes, so I'm assuming you mean the whole head since the garlic toe doesn't really have a core. Your recipe sounds so yummy and i don't won't to make it wrong

    Reply
    • Lee-Ann says

      April 11, 2020 at 9:01 am

      Hi Sylvia!
      Great question! What you guys would term a garlic “toe” we here in Aus call a “clove” (I learnt something today!). The recipe uses one single clove - or toe(!) - of garlic. As for coring the clove/toe, they do actually have a core. If you slice the clove/toe long ways down the middle and open up the two halves you should see a small center core, if you remove this it takes away the sharpness of the raw garlic and you get a more mellow flavour. Sometimes the center core is bright green and easy to spot, other times it’s more white. I just flick it out with my fingernail!
      Sorry for the long-winded response, hope this helps!
      Lee-Ann x

      Reply
      • Sharon Monaghan says

        April 27, 2020 at 7:18 am

        Thank you. Did not know that.

        Reply
        • Lee-Ann says

          April 27, 2020 at 8:33 am

          My pleasure X

          Reply
      • LINDA says

        April 28, 2020 at 2:30 am

        Leann, I am American, southern, south eastern, so.western, pacific no. western. So I've cooked since I was10. My dad was an executive chef, I went to culinary school and cooked professionally all my adult years. I am 72 and retired. I have NEVER anywhere, anytime heard a clove of garlic called a TOE!
        It must be a family thing!! 😁

        Reply
        • Cynthia says

          May 06, 2020 at 4:26 am

          I’m from Alabama and I turned 64 today. My mother always said toe/Clove interchangeably.

          Reply
        • Wendy says

          May 06, 2020 at 4:50 am

          Hi!! I’m from Maine USA & I too, have NEVER heard of a garlic toe!! We call it a clove.

          Reply
        • Cat Kinney says

          May 06, 2020 at 2:16 pm

          I too am American and never heard of it having toes!!! I always have called them cloves. I'm wondering if someone, somewhere down the line said cloves and someone mistook it for toes and as they sometimes, somewhat resemble a toe, it became an alternate name. Just a thought

          Reply
        • Randy says

          May 15, 2020 at 6:32 am

          It's a clove down here in Florida also....

          Reply
        • BKB says

          October 04, 2020 at 7:23 am

          Agreed. American too and have never heard it referred to as a toe.

          Reply
      • Diane says

        May 06, 2020 at 2:26 am

        I learned something today! Thanks

        Reply
      • Michele D says

        May 06, 2020 at 11:40 pm

        It’s actually the germ or shoot. If you plant it, that’s the part that will grow into a new plant. It’s bitter so i always remove it.
        What is french mustard? I always considered Dijon mustard as french mustard.

        Reply
        • Alexandria says

          May 07, 2020 at 9:39 am

          Yellow creamy mustard is frenches mustard.

          Reply
          • Tara says

            May 11, 2020 at 1:45 pm

            No, not the brand, French mustard is dijon mustard.

        • Lyn says

          September 26, 2020 at 7:20 pm

          In Aus Dijon must is creamier and lighter in colour and taste! French mustard is more a brown /beige colour with I think a fuller taste! I know Dijon is also French but definitely a difference 😃

          Reply
          • Alexis says

            February 07, 2021 at 8:42 pm

            I’m gonna guess French mustard is what we call Brown Mustard in the U.S. looking forward to trying out this recipe.

          • Lee-Ann says

            February 08, 2021 at 12:44 am

            Thanks Alexis x

      • Lisa says

        May 07, 2020 at 2:59 am

        Removing the core also helps with the gas and indigestion

        Reply
      • Marlene says

        May 07, 2020 at 6:20 pm

        Today I have learnt something as well.
        Im from South Africa we call it a clove like the Aussies but don't recall anybody taking out that stingy inner. Thanks for this little knowledge.

        Reply
        • Lee-Ann says

          May 07, 2020 at 6:21 pm

          My pleasure Marlene!

          Reply
      • Katrina says

        May 08, 2020 at 7:37 am

        Hi there LeeAnn. It seems maybe we are all learning here. I’m from the US and I’ve never heard of a garlic toe. I have always heard them called cloves.

        Reply
        • Lee-Ann says

          May 08, 2020 at 8:37 am

          You are so right, Katrina - it’s fascinating!

          Reply
    • No says

      May 06, 2020 at 11:09 am

      What is a garlic toe and what is French mustard????

      Reply
  2. Mary O’Connell says

    April 13, 2020 at 6:31 am

    OMG! Lee Ann this the best sauce recipe I have served in in some time. I used it over cod and steaks, my guess went wild we all ended up in the kitchen with are glasses of wine while the guys were out side enjoying each other’s Company. Us beautiful lady’s were making batches of you great recipe so each could take some home. Thank you so much for your recipe and making or night so much fun!!
    Mary O’Connell

    Reply
    • Lee-Ann says

      April 13, 2020 at 9:11 am

      OMG you win the award for best comment EVER!!!
      Thank you sooo much for taking the time to share this with me, it means everything to me, L x
      PS I read your comment out to my husband - he wants to know where you live so we can come over because you guys seem like fun!

      Reply
  3. Aaron says

    April 19, 2020 at 2:10 am

    Would you have a suggestion for "French Mustard". What U.S. version or type would you compare that to? Thank you!

    Reply
    • Lee-Ann says

      April 19, 2020 at 9:31 am

      Hi Aaron!
      French mustard (here in Aus!) is full-bodied and has a deep savoury flavour. Hope that helps - you could always sub with another mustard you enjoy! Hope things are well in your part if the world,
      L x

      Reply
      • Nicole H. says

        April 27, 2020 at 9:29 am

        In the US Dijon mustard is considered a French mustard. When I googled French mustard just now it came up with Dijon. So I was wondering if you meant the brand Frenchs.

        Reply
        • Lee-Ann says

          April 27, 2020 at 9:35 am

          Hi Nicole!
          You’re right, Dijon mustard is from France. We don’t have french’s brand here in Australia. The brand of mustard I used is Masterfoods - and the variety is “french”. Feel free to substitute another variety of mustard you enjoy.
          L x

          Reply
        • Reena says

          January 17, 2021 at 4:10 am

          After Googling the brand they use in Australia, it appears that this may be similar to stadium mustard in the US. Something like to Bertman’s.

          Reply
    • Wendy says

      May 06, 2020 at 4:52 am

      French mustard is Yellow mustard.

      Reply
      • Tara says

        May 11, 2020 at 1:46 pm

        No, it is Dijon. French's brand is yellow mustard.

        Reply
  4. Amy says

    April 27, 2020 at 3:35 am

    Made this just now to top our steaks and yum!!! I’m in America and didn’t have French mustard, but I did have French’s brand mustard. It was so good! Gonna make this next time I have guests over. Thanks so much!

    Reply
    • Lee-Ann says

      April 27, 2020 at 8:10 am

      Glad you enjoyed it Amy!

      Reply
    • Sue says

      May 06, 2020 at 7:29 am

      Could it be just plain yellow mustard?

      Reply
      • Lee-Ann says

        May 06, 2020 at 10:38 am

        Hi Sue!
        Sure! Feel free to sub in whatever kind of mustard you enjoy.
        L x

        Reply
  5. Edee S. says

    April 27, 2020 at 5:50 am

    Will the French mustard be labeled as such on the container? Thanks for the recipe and the tip about coring garlic! I can't wait to try it!

    Reply
    • Lee-Ann says

      April 27, 2020 at 8:14 am

      Hi Edee! Yes, the French mustard is labelled on the container as such - but if you can’t find some you could substitute another mustard you enjoy.
      Hope this helps, L x

      Reply
  6. Sherry says

    April 27, 2020 at 6:18 am

    Here in my part of the world (US) Dijon is a French mustard, but your recipe calls for Dijon and French mustard. I’m like Aaron above, please suggest a mustard we might can find here. When you say full-bodied and savoury that doesn’t help me much. Or, show us a picture of what you use. Thanks. Looking forward to making this soon.

    Reply
    • Lee-Ann says

      April 27, 2020 at 8:32 am

      Hi Sherry, yes as you mentioned Dijon is a type of mustard that comes from France. It seems that mustard styles/names differ quite a bit from from country to country, so here as sone resources that may help. https://www.thespruceeats.com/mustard-varieties-1808087
      https://www.seriouseats.com/2014/05/mustard-manual-guide-different-types-mustard-varieties-dijon-brown-spicy-yellow-hot-whole-grain.html
      You can always substitute with another mustard you enjoy - hope this helps! L x

      Reply
      • BLF says

        May 15, 2020 at 2:05 pm

        I found a “French Mustard” on the internet and this is the Ingredient list.

        Water, Mustard Flour (21%), Spirit Vinegar, Sugar, Salt, Colour (Plain Caramel), Turmeric Powder, Marjoram, Stabiliser (Xanthan Gum), Pimento Powder.

        Reply
    • Wendy says

      May 06, 2020 at 4:53 am

      Use Yellow mustard (Is French mustard) and Dijon.

      Reply
    • John says

      May 07, 2020 at 7:55 pm

      By 'full bodied and savoury', could that be English Mustard?
      Many Americans have mistakenly assumed that the yellow 'English' mustard is like the stuff they use at home, added a similar quantity to what they'd use at home, and had the top of their head blown off!
      English (Colman's) mustard is Definitely 'FULL bodied and savoury'!

      Reply
  7. Anne Davies says

    April 27, 2020 at 10:36 am

    Would Grey Poupon mustard work for French mustard in this recipe?

    Reply
    • Lee-Ann says

      April 27, 2020 at 10:44 am

      Hi Anne!
      I have googled a bit and it seems that Grey Poupon seems to be a brand of dijon style mustard (so should work for the Dijon in the recipe) but we don’t have it here is Australia so I’m no expert!
      Feel free to substitute another kind of mustard you enjoy for the “French” mustard.
      Hope things are safe in your corner of the world,
      L x

      Reply
  8. Peggi says

    April 28, 2020 at 12:39 am

    If you don’t use all how long will it refrigerate?

    Reply
    • Lee-Ann says

      April 28, 2020 at 8:52 am

      Hi Peggi, I’ll be honest - I have always used it all!
      I’m thinking it would keep for 3 days in the fridge, but I’m not confident of the consistency if you reheat it.
      Good luck!
      L x

      Reply
      • Peggi says

        April 28, 2020 at 8:55 am

        Thank you

        Reply
  9. Jo-Anne says

    April 28, 2020 at 6:44 pm

    This was yummy with grilled pork tenderloin, but I did have a bit left over. So I used the cooled "spread" for the outside (butter/ grill side) of some grilled cheese sandwiches the next day. OMG. Wow. Definite keeper.

    Reply
    • Lee-Ann says

      April 28, 2020 at 7:47 pm

      Hi Jo-Anne!
      What a fab idea, sounds sooooo yum!!!!!
      Glad you enjoyed it, thanks for letting me know.
      L x
      PS always happy to “meet” a fellow hyphen person!

      Reply
  10. John says

    May 07, 2020 at 7:58 pm

    In the UK we say that Garlic comes as a Bulb, most of which (there are some varieties that don't) consist of multiple Cloves.

    Reply
  11. Lori Bradley says

    May 16, 2020 at 11:02 pm

    Hi Lee Ann,
    Thank you so much sharing this recipe! I'm going to try it this week. Perfect timing for me since my son is visiting us here in Florida. I will definitely subscribe to your newsletter. I love the way you posted the recipe without trying to advertise every recipe you ever made. Kudos!

    Reply
    • Lee-Ann says

      May 16, 2020 at 11:08 pm

      Thanks Lori, hope you guys and your son enjoy it!
      L x

      Reply
  12. Sarah says

    May 28, 2020 at 8:04 am

    Thank you!!!! I used French’s Yellow mustard and a spicy brown mustard since I didn’t have Dijon/French mustard. I was starting to get worried about it being too runny but then, just like you said, it magically creamed up perfectly.

    I’m having this over grilled pork chops and it is amazing. Thanks for the great recipe!

    Reply
    • Lee-Ann says

      May 28, 2020 at 9:49 am

      Yay!!!
      So happy you are enjoying it Sarah! Thanks for letting me know
      L x

      Reply
  13. Faye Eddy says

    September 29, 2020 at 5:59 pm

    Hi Lee-Ann
    Your sauce is absolutely one of the best “recipes” ever. I have used it time and time again for some things you can’t imagine. You probably won’t believe this but it’s super on barbecued tuna, (it happened accidentally but believe me it worked). Just to confuse our friends from the U.S. I use Masterfoods Australian and any brand Dijon and it’s a beautiful flavour. Thank you for your great recipes and more so your very helpful tips.

    Reply
    • Lee-Ann says

      September 29, 2020 at 6:02 pm

      WOW Faye, thank you for kind words!!!!! You have made my day 🙂
      L x

      Reply
  14. Laura says

    October 02, 2020 at 3:27 am

    Can we use mince garlic?

    Reply
    • Lee-Ann says

      October 02, 2020 at 8:40 am

      Sure Laura!

      Reply
      • Laura says

        October 02, 2020 at 5:58 pm

        Thank you Lee-Ann!! I still haven't found the french mustard but I'm working on it. Maybe a international farmers market here in Atlanta will have it.

        Reply
  15. Sue says

    February 03, 2021 at 2:43 am

    Could you please provide me with the nutrition information? I see the calorie count however I'm looking for the entire nutrition information please.

    Reply
    • Lee-Ann says

      February 03, 2021 at 7:40 am

      Hi Sue, I don’t get into the nitty-gritty of the nutritional info as it’s not my area of expertise and ingredients/cooking methods vary so much. Here is a link that you might find helpful! L x
      https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

      Reply

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