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!
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...
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Enjoy!
Lee-Ann ♥
Table of Contents
📖 Recipe
Double Mustard and Garlic Sauce
Ingredients
- 150 g salted butter
- 1 garlic clove crushed (see notes)
- ¾ tablespoon finely chopped fresh chives
- 2 teaspoon dijon mustard (see notes)
- 2 teaspoon 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.
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Can you use pre chopped garlic
You sure can, Leon (my first preference is always for fresh garlic, no other ingredients).
Hi lee Ann your sauce was delicious great to dip roasted broccoli. I m was wondering how long it last in the fridge and if can be put in freezer for later use. Thank you
Hi Athina, I'm glad you enjoyed the recipe! It should last for up to 3 days in the fridge. As for freezing, I haven't frozen it myself (because it's quick I make it as I need it), it should still taste good but the consistency may be different once it's defrosted.
WHOO HOOO ! using it for all my empanadas as dip sauce, delish. to dip steak bits, to top hambergurs. Just getting started. thanks for sharing.
My pleasure, Boo!
Has anyone tried horseradish? I googled it & it says it has a similar tang & creamyness as dijon.
I made this amazing sauce tonight and put it over ahi tuna steaks. It was smash hit. Even my picky husband said he loved it. I can see putting this over chicken, fish, and vegetables too, especially asparagus! I will admit, I tweaked it a bit by adding some honey to give it a subtle sweetness against the tanginess and sharpness of the two mustards. I taste tested it right making it and it was a little bitter fir my taste. The hi ey was a perfect addition. I didn’t have yellow mustard or French mustard so I used the Dijon, which I had on hand, and a coarse-ground grainy horseradish mustard. It was excellent. I will definitely make this again. I think this is a true winner, Lee-Ann!
That's great Joy. Glad it was such a hit!
So what do you serve this on. Thank you. No French mustard in Arizona guess I’ll use yellow mustard. Thank you
Hi Cheryl! You can serve this sauce over protein like steak, chicken, lamb etc. Or as a dipping sauce for anything you like!
Is that one stick of butter?
Hi Juli! Here in Australia we don't have "sticks" of butter, but from some research 1 stick appears to be 113g and the recipe calls for 150g. Hope this helps!
Has anyone tried this yet??? No reviews to that.
What's the difference between French mustard and dijon mustard?
I always thought Dijon mustard was French mustard...
It’s actually just yellow mustard. French’s is just a name brand
I made this sauce to accompany skewered steak-bite appetizers for a party I hosted. The sauce is fabulous!
What is 150g butter
Hi Krissy! 150g is equivalent to 5.3 oz of butter. Hope this helps!
2/3 cup. I googled it.
It's super easy to convert measurements via google.
So I'm confused...isn't Dijon mustard French mustard...if not what is French mustard...
Dijon mustard is made with white wine, from Dijon France, it is a medium -hot mustard. Off white to tan in color. A stone ground mustard would be a good substitute.
Thank-you for info on the core of the garlic toe/clove( I’m from the States and I have heard garlic referred by both toe & clove, you are never too old to learn something new!
Pleasure Deb 🙂
Michigan here-- it's a clove. Thanks for sharing. I originally read the recipe as French's mustard-- as in good ole yellow mustard. But I guess it's the Maille and Dijon. I cannot wait to try this recipe. All my favorite things!