Label
All
0
Clear all filters

Mustard Sauce

Rate this recipe

Preparation info
  • Makes about 1½ cups ; Serves

    8

    • Difficulty

      Easy

Appears in

By Steven Raichlen

Published 2001

  • About

Here’s a simple mustard sauce you can use not only with beef (like the Herb-Crusted Grilled Beef Tenderloin) but also with grilled pork, poultry, and even seafood. The whole mustard seeds add crunch. Yellow mustard seeds are the most common, but to add interest and color, you could use a blend of yellow, brown, and black—the last are available at Indian markets.

Get instant online access via ckbk

Download on the App Store
Pre-register on Google Play

This à la carte title is available to ckbk members for a one-off payment of

Part of


No reviews for this recipe

The licensor does not allow printing of this title