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...
Want to save this recipe?
Email yourself a link to this page and come back later.
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.
Want to save this recipe?
Email yourself a link to this page and come back later.
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
I tried this sauce before and it worked but the other two tumes it is runny is there something that could be causing this?
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
Can you freeze this afterwards?
You could, but it may alter the consistency once it's thawed - I haven't personally frozen this sauce myself as I make it as I need it. Hope this helps!
Could you please provide me with the nutrition information? I see the calorie count however I'm looking for the entire nutrition information please.
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
Can we use mince garlic?
Sure Laura!
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.
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.
WOW Faye, thank you for kind words!!!!! You have made my day 🙂
L x
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!
Yay!!!
So happy you are enjoying it Sarah! Thanks for letting me know
L x
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!
Thanks Lori, hope you guys and your son enjoy it!
L x