5 Easy Mustard Sauces, Dips, and Marinades - EASY recipes for everything from salad dressings to chicken marinades!! Mustard is so VERSATILE and the star of the show in these FAST recipes that will transform the FLAVOR in your favorite dishes!!
1 to 2teaspoonsZatarain’s Creole Seasoningor to taste
½teaspoonkosher saltoptional and to taste
Comeback Sauce
½cupmayonnaise
2tablespoonsketchup
2tablespoonsFrench's Classic Yellow Mustard
1teaspoonto 1 1/2 tablespoons chili or hot sauceI use sriracha, or to taste
1tablespoonlemon juice
1teaspoonWorcestershire sauce
½teaspoongarlic powder
½teaspoononion powder
½teaspoonblack pepperor to taste
Herbed Mustard Vinaigrette
⅓cupFrench's Classic Yellow Mustard
3 to 4tablespoonsolive oil
3tablespoonsapple cider vinegar
2tablespoonsfresh parsleyminced (or substitute with green onions, chives, basil, cilantro, dill, etc.)
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
1 to 2teaspoonsgranulated sugaroptional and to taste
Spicy Garlic Mustard Marinade
½cupmayonnaise
2tablespoonsFrench's Classic Yellow Mustard
2tablespoonslime juice
3 to 5clovesgarlicminced or finely pressed
1tablespoonchili garlic sauceor to taste
1teaspoonto 1 1/2 tablespoons srirachaor to taste
1teaspoonhoneyoptional and to taste
½teaspoonfreshly ground black pepper
1tablespoonfresh cilantrooptional
Sweet and Sour Mustard Dressing
¼cupolive oil
¼cuphoney
¼cupFrench's Classic Yellow Mustard
3tablespoonsapple cider vinegar
¾teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperor to taste
Instructions
Smoky Mustard Dipping Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. To make the grilled vegetables that are shown, slice 1 or 2 medium/large zucchini, 1 extra-large yellow summer squash, and 1 extra-large red bell pepper into bite-sized pieces or strips, toss them with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Grill the vegetables over medium-high heat for about 7 minutes, or until as done as desired; flip intermittently to ensure even cooking and serve with Smoky Mustard Dipping Sauce.
Comeback Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - I used 1 1/2 tablespoons and this has a very good kick; start slowly with the chili sauce if you're sensitive to heat and spices.
Herbed Mustard Vinaigrette - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments.
Spicy Garlic Mustard Marinade - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - if you are sensitive to heat and spices, you may wish to initially halve the amounts of chili garlic sauce and sriracha, taste, and work up from there if desired. To make the grilled chicken that is shown, add 1 to 1.25 pounds boneless skinless chicken breast tenders to a large ziptop plastic bag, add the Spicy Garlic Mustard Marinade, 2 tablespoons olive oil, seal the bag, squish contents around to distribute the marinade evenly, and place bag in the refrigerator to marinate for at least 30 minutes, or up to 24 hours. Grill the chicken over medium-high heat for about 7 minutes, or until done; flip intermittently to ensure even cooking and serve with additional Spicy Garlic Mustard if desired.
Sweet and Sour Mustard Dressing- Combine all ingredients in a small bowl whisk to combine (or add to a small mason jar with a lid, seal, and shake vigorously), taste, and make any necessary flavor adjustments.
Each of the 5 sauces will keep airtight in the fridge for at least 1 week.