No-Cook Mustard Sauce


Stir together first 5 ingredients. Add pepper to taste. Cover and chill at least 24 hours or up to 2 weeks.

Servings: 2 1/2 cups prepared sauce
Time to Prepare: prep: 5 mins, chill: 24 hours

Submitted By: Kyle
Original Source: Southern Living

From Southern Living: "This sauce has a kick when first prepared. A little time in the refridgerator will soften the bite by allowing the flavors to meld and mellow a little. Find dry mustard on the spice aisle of the supermarket."

From me: AWESOME sauce! We put it on pork chops (see Mustard Pork Chops) and it had a great sweet and spicy flavor to it! I would think it would also be great on chicken! I couldn't find the tins of mustard, but just estimated how much 2 oz would be from the container of mustard that I had.

FYI, gound mustard = dry mustard = mustard flour

Submit a comment about this recipe: