413 mustard sauce recipes

Slow cooker BBQ beef sandwiches with shredded chuck roast in a tangy tomato sauce, brown sugar, and mustard. Fork-tender and crowd-ready on buns.

Nasu karashi sumiso-ae: Japanese eggplant tossed in a white miso, soy sauce, and wasabi dressing. A simple, savory side dish served at room temperature with a gentle spicy kick.

Pork tenderloin marinated 24 hours in soy sauce, ketchup, and garlic, then roasted and rolled in toasted sesame seeds. Served sliced thin with Chinese hot mustard for an Asian-inspired finish.

5-minute Asian black bean marinade with fermented bean sauce, sesame oil, dry sherry, and mustard. Bold umami flavor for grilled chicken, lamb, or barbecue that transforms any protein.

Old-fashioned skillet hamburgers seasoned with dry mustard, paprika, Worcestershire, and lemon juice, topped with butter and a quick pan sauce. Diner-style and bunless.

Kentucky Colonel's pork BBQ sauce is a thin, vinegar-based basting sauce with black pepper, chili powder, Worcestershire, hot sauce, dry mustard, and butter. A tangy, peppery Kentucky-style mop sauce that's all heat and no tomato.

Teriyaki chicken wings marinated in a honey-sherry teriyaki glaze with ginger, garlic, and dry mustard. Sticky, sweet, and savory wings for game day appetizers or party platters.

Broiled fish fillets finished with a deviled cheese topping of cheddar, chili sauce, mustard, and horseradish. Five-ingredient quick weeknight seafood dinner.

A delicious side dish made with lima beans that's perfect for that backyard barbecue.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

Country-style pork ribs grilled over indirect heat and basted with a homemade tomato, brown sugar, and lemon barbecue sauce. Ninety minutes on the grill for tender, sticky, finger-licking ribs with sauce to spare.

Welsh rarebit with sharp cheddar melted in beer, eggs, dry mustard, and Worcestershire. Microwave method, spooned over ham and toast triangles.

Steamed seafood dumplings wrap a delicate shrimp-and-scallop filling with garlic, ginger and crunchy water chestnuts in wonton skins, then steam them light and tender. Served with a duck sauce and hot mustard dip.

Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.

Crab Rangoon stuffed with crab meat, cream cheese, garlic, and a savory hit of steak sauce, then deep-fried golden in folded wontons. Served hot with Chinese mustard and sweet red sauce for dipping.