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...
Enjoy!
Lee-Ann ♥
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.
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
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!
I learnt something today (Aussie here) ... a "toe" of garlic ......
But what l DON'T understand is .... "ONE" clove of garlic .... that MUST mean about 4 doesn't it !!! LOL
Looking forward to making this . Thanks X
Hi,
As a person living alone in the US with 7 open bottles of mustard in my refrigerator (I'm French/German). I'm just going to try this on everything until I'm out of mustard. It sounds great!!!!. Thanksfor the tip on the garlic. I have heard garlic cloves called toes in rural parts of North Alabama and Tennessee, I thought I was just hearing it wrong. 😁
Pleasure Mindyn, enjoy your mustard tour!
Hi there!
Do you serve this warm? Can it be made in advance?
And can it be reheated?
Thanks.
Berdien
Hi Berdien,
the sauce is warm when it's made because you are using melted butter.
The question, I thought, was 'is it served warm?' And 'will it hold over and be good served cool?' I've been searching the entire article trying to find that same info...
I make this sauce when I want to use it, so it's served warm. Hope this helps!
I’ve been whisking for 10 minutes and still runny
Hello! I am writing from Panama in Central America and I wanted to ask you if you could please send a picture or suggest a brand for the french mustard, tks so much!!!
The brand I use is Masterfoods and the product is called “French Mustard” and the packaging describes it as a “traditional French style mustard”. I would suggest substituting another mustard you enjoy if you can’t find this. L x