Maple Mustard Sauce Recipes

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ONE-BOWL, ALL-PURPOSE MAPLE MUSTARD SAUCE



One-Bowl, All-Purpose Maple Mustard Sauce image

Our One-Bowl, All-Purpose Maple Mustard Sauce works with everything from tofu to turkey, pork to salmon. Use as a basting sauce while cooking and/or as a condiment served alongside.Low FODMAP Serving Size Info: Makes about 1 cup (240 ml); about 8 servings; serving size about 2 tablespoons

Provided by Dédé Wilson

Categories     Condiment     Sauce

Time 5m

Number Of Ingredients 3

1/2 cup (120 ml) pure maple syrup; (we use darker grades for bolder flavor)
1/4 cup (60 ml) coarse-ground mustard
1/4 cup (60 ml) Dijon mustard

Steps:

  • Simple whisk together the maple syrup and both mustards until smooth. Use as a glaze before cooking or as a slather or sauce after. Try topping meatloaf or salmon, pork or even tofu!
  • Sauce will keep for 1 week in refrigerator in an airtight container, but we usually just make it right before we need it.

Nutrition Facts : Calories 50 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

MAPLE HONEY MUSTARD SAUCE



Maple Honey Mustard Sauce image

A smoky and tangy sauce that is great as a dip for chicken fingers or even as a salad dressing.

Provided by Liam Walshe

Time 5m

Yield 6

Number Of Ingredients 8

½ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons honey
2 tablespoons maple mustard
1 ½ teaspoons apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon salt
1 pinch ground black pepper

Steps:

  • Add creamy dressing, honey, maple mustard, vinegar, garlic powder, paprika, salt, and pepper to a measuring cup; mix until fully combined.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 11.8 g, Cholesterol 6.7 mg, Fat 5.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 0.7 g, Sodium 274.1 mg, Sugar 11.4 g

SPICED MAPLE MUSTARD



Spiced Maple Mustard image

Have grill masters on your Christmas list? Consider giving them a special homemade mustard flavored with maple syrup, allspice and turmeric. Everyone just loves it. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 45m

Yield 1 cup.

Number Of Ingredients 9

1 teaspoon whole allspice
3/4 cup plus 3 tablespoons water, divided
1/2 cup white vinegar
1/4 cup maple syrup
1 tablespoon all-purpose flour
1 tablespoon cornstarch
2 teaspoons ground mustard
1 teaspoon ground turmeric
3/4 teaspoon salt

Steps:

  • Place allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. In a small bowl, mix 3/4 cup water, vinegar and maple syrup until blended; set aside. In a small saucepan, mix flour, cornstarch, mustard, turmeric, salt and remaining water until smooth. Gradually whisk in vinegar mixture. Add spice bag. Simmer over medium heat until thickened, 5-10 minutes, stirring occasionally., Discard spice bag. Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 month.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 111mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE



Pan-fried pork with maple & mustard sauce image

Pork tenderloins are good value and are always very tender and moist, as long as you take care not to overcook them. Serve this dish with saffron rice

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper

Time 30m

Number Of Ingredients 9

2 pork tenderloins , about 300g/10oz each
1 tbsp plain flour
2 tbsp olive oil
1 red onion , thinly sliced
200ml vegetable stock
2 tbsp maple syrup
2 tbsp wholegrain mustard
juice 1 lemon
handful parsley sprigs (optional)

Steps:

  • Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
  • Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
  • Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

Nutrition Facts : Calories 327 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium

MAPLE-MUSTARD GLAZED VEGETABLES



Maple-Mustard Glazed Vegetables image

These are so good. The vegetables are baked in a sweet glaze. You won't be sorry you made this, it has become one of my family's favorites!

Provided by heatherteeter

Categories     Side Dish     Vegetables     Onion

Time 1h30m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, cut into 1-inch pieces
½ pound fresh green beans, trimmed
1 yellow onion, thickly sliced
¼ cup maple syrup
3 tablespoons soy sauce
3 tablespoons Dijon mustard
2 tablespoons olive oil
2 cloves garlic, minced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place potatoes, beans, and onion into a 9x13-inch casserole dish.
  • Stir maple syrup, soy sauce, mustard, olive oil, and garlic together in a bowl. Pour over veggies and mix until evenly coated. Cover with aluminum foil.
  • Roast in the preheated oven for 25 minutes.
  • Remove veggies from the oven and remove foil. Stir, ensuring sauce is distributed evenly. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Return veggies to the oven and bake, uncovered, for an additional 25 minutes.
  • Remove from the oven; toss again. Return to the oven and bake until tender, about 25 minutes more. Serve piping hot or lukewarm.

Nutrition Facts : Calories 231 calories, Carbohydrate 44 g, Fat 4.8 g, Fiber 5.3 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 652.8 mg, Sugar 11.3 g

MAPLE-MUSTARD DIPPING SAUCE



Maple-Mustard Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/2 cup stone-ground mustard
1/4 cup yellow mustard
1/4 cup maple syrup
1/2 teaspoon freshly cracked black pepper

Steps:

  • In a medium bowl, mix together the stone-ground mustard, yellow mustard, maple syrup and black pepper. Serve with fries or chicken tenders and GET TO DIPPIN.

MAPLE-MUSTARD SAUCE



Maple-Mustard Sauce image

From Cook's Illustrated. Serve with recipe #303303. Equally good on grilled chicken or steak (especially filet mignon).

Provided by DrGaellon

Categories     Sauces

Time 17m

Yield 2 tenderloins, 6 serving(s)

Number Of Ingredients 8

2 teaspoons vegetable oil
1 medium onion, halved and sliced thin (about 1 cup)
1 cup low sodium chicken broth
1/3 cup maple syrup
3 tablespoons balsamic vinegar
3 tablespoons whole grain mustard
table salt
ground black pepper

Steps:

  • Pour off any fat from skillet in which pork was cooked. Add oil and heat skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Increase heat to medium-high and add broth; bring to simmer, scraping bottom of skillet with wooden spoon to loosen any browned bits. Simmer until liquid is reduced to 1/3 cup, 3 to 4 minutes. Add syrup, vinegar, mustard, and any juices from resting meat and cook until thickened and reduced to 1 cup, 3 to 4 minutes longer. Adjust seasonings with salt and pepper, pour sauce over pork, and serve.

Nutrition Facts : Calories 79, Fat 2, SaturatedFat 0.3, Sodium 98.2, Carbohydrate 14.9, Fiber 0.5, Sugar 11.7, Protein 1.3

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