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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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.
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.
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!
If you don’t use all how long will it refrigerate?
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
Thank you
Would Grey Poupon mustard work for French mustard in this recipe?
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
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.
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
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.
Use Yellow mustard (Is French mustard) and Dijon.
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'!
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!
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
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!
Glad you enjoyed it Amy!
Could it be just plain yellow mustard?
Hi Sue!
Sure! Feel free to sub in whatever kind of mustard you enjoy.
L x
I bet this would be dreamy, over grilled salmon! Gonna try that!
Yes, yuuumm!
Would you have a suggestion for "French Mustard". What U.S. version or type would you compare that to? Thank you!
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
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.
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
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.
Nicole, French’s mustard is. Being referred to the Brand...made by Reckitt Bensiker. We would consider it “yellow mustard” much like what it is in bulk. At events and ball games.
I would recommend you to not confuse American 'yellow' mustard and UK yellow (Colmans) mustard.
If you are used to the American version than the same quantity of Colmsns mustard will make you mouth feel as though it has just caught fire.
French mustard is Yellow mustard.
No, it is Dijon. French's brand is yellow mustard.
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
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!
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
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
Thank you. Did not know that.
My pleasure X
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!! 😁
I’m from Alabama and I turned 64 today. My mother always said toe/Clove interchangeably.
Hi!! I’m from Maine USA & I too, have NEVER heard of a garlic toe!! We call it a clove.
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
It's a clove down here in Florida also....
Agreed. American too and have never heard it referred to as a toe.
Me either, Linda! It’s always been cloves here in Alabama in the southeastern US and for my friends in several regions of the country. As well as other states I’ve lived in. “Toes” is an interesting take though.
Lee-Ann, I’m glad to have this tip on mellowing out garlic, especially when using fresh. I believe the greener the core is, the more bitter. Never cared to test it out, though. 🙂
Thanks for this excellent tip!
My pleasure, Laura!
I learned something today! Thanks
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.
Yellow creamy mustard is frenches mustard.
No, not the brand, French mustard is dijon mustard.
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 😃
I’m gonna guess French mustard is what we call Brown Mustard in the U.S. looking forward to trying out this recipe.
Thanks Alexis x
Removing the core also helps with the gas and indigestion
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.
My pleasure Marlene!
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.
You are so right, Katrina - it’s fascinating!
Thank you! I just got educated!
Pleasure Karen! L x
We call them garlic CLOVES in the USA as well. I’ve never heard them called toes. Maybe it’s a regional thing? This recipe sounds divine!
I know this was last year and quite awhile back ..😊As to the confusion everyone has about the French mustard… here in the US is a French mustard brand named MAILLE FRENCH MUSTARD.. I’ve bought it for many years.. similar to Dijon but not.. even better if you can imagine.. 🙂very yummy .. hope this helps someone! Blessings
I do not send to sound sarcastic, but is my nature at times! Does anyone read...really READ these comi, because the comments this woman above, wrote a comment about Maille french mustard, which she's been USING FOR YEARS, and tastes like Dijon but not because it is BETTER TASTING! I certainly would try that first, whether than arguing amongst themselves wether yellow mustard is Dijon or not. This is a woman who has been cooking FOR YEARS, with this MAILLE for years. Granted, use what you want, but I would rather expand my pallette than using yellow mustard! Try something new and take CHANCE ON what a woman who has used MAILLE FOR YEARS has to say. Leave the yellow mustard for brats, wienies, etc.
WOW! Who knew this….thank you for sharing that tip on the garlic core….in the western United States we use the term core….not toe, so I followed along easily on that point.
What is a garlic toe and what is French mustard????