1,165 mustard sauce recipes

Pan-seared chicken breasts in a creamy Dijon mustard sauce served over noodles with mixed vegetables. A comforting one-skillet weeknight dinner ready in under an hour.

Charcoal grilled burgers with butter-sauteed onions and a warm ketchup-mustard sauce made right on the grill. Thin quarter-inch patties cooked over grey-hot coals for a crispy, smoky char.

French-style mussels Dijon steamed in white wine and finished with a creamy Dijon mustard sauce. Sharp, rich, restaurant-grade. Eat with crusty bread to mop up the sauce.

Stuffed cabbage rolls filled with ground beef, rice, horseradish, and mustard, baked in tomato puree and finished with a rich sour cream sauce. A crowd favorite.

A hearty deep-dish ham pie with cubed ham, peas, and chopped hard-boiled eggs in a creamy mustard sauce under a golden, flaky pastry crust.

Broiled duck breasts marinated in black raspberry preserves, mustard, lime, soy sauce, and caraway seeds. Sliced thin and drizzled with a fruity, tangy sauce that screams date night.

Traditional English piccalilli with cauliflower, cucumber, pearl onions, and green tomatoes in a turmeric-mustard sauce. Homemade mustard pickle that improves with keeping.

Beef carpaccio: paper-thin raw filet mignon slices with a lemon-caper-mustard sauce, marinated mushrooms, and shaved Parmesan. The iconic Venetian appetizer.

Linguine with smoked salmon in a creamy white wine and Dijon mustard sauce topped with Parmesan. An elegant pasta dish that comes together in under 40 minutes.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Venison steaks with a Scotch whiskey sour sauce made from cranberries, orange juice, currant jelly, and Dijon mustard. A refined wild game dish with a sweet-tart pan sauce.

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

Back country ham pan-fried in lard and simmered in a sweet mustard sauce with brown sugar and paprika. A rustic, old-timey Southern ham dish with bold, tangy-sweet flavor.

Gravlax, the Scandinavian cured salmon: fresh fillets buried in salt, sugar, dill and white pepper, weighted and cured for days until silky. Sliced thin and served with mustard-dill sauce.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.