Mustard Sauce With Ginger Recipes

MUSTARD SAUCE

Steps:

• Beat egg and sugar in a saucepan over medium heat.
• Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture.
• Cook and stir the mixture until hot.

GINGER SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

5 EASY MUSTARD SAUCES, DIPS, AND MARINADES

Steps:

• Smoky Mustard Dipping Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. To make the grilled vegetables that are shown, slice 1 or 2 medium/large zucchini, 1 extra-large yellow summer squash, and 1 extra-large red bell pepper into bite-sized pieces or strips, toss them with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Grill the vegetables over medium-high heat for about 7 minutes, or until as done as desired; flip intermittently to ensure even cooking and serve with Smoky Mustard Dipping Sauce.
• Comeback Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - I used 1 1/2 tablespoons and this has a very good kick; start slowly with the chili sauce if you're sensitive to heat and spices.
• Herbed Mustard Vinaigrette - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments.
• Spicy Garlic Mustard Marinade - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - if you are sensitive to heat and spices, you may wish to initially halve the amounts of chili garlic sauce and sriracha, taste, and work up from there if desired. To make the grilled chicken that is shown, add 1 to 1.25 pounds boneless skinless chicken breast tenders to a large ziptop plastic bag, add the Spicy Garlic Mustard Marinade, 2 tablespoons olive oil, seal the bag, squish contents around to distribute the marinade evenly, and place bag in the refrigerator to marinate for at least 30 minutes, or up to 24 hours. Grill the chicken over medium-high heat for about 7 minutes, or until done; flip intermittently to ensure even cooking and serve with additional Spicy Garlic Mustard if desired.
• Sweet and Sour Mustard Dressing- Combine all ingredients in a small bowl whisk to combine (or add to a small mason jar with a lid, seal, and shake vigorously), taste, and make any necessary flavor adjustments.

MUSTARD SAUCE WITH GINGER

Steps:

• In a small saucepan boil vinegar, sugar, salt and soy sauce over medium heat.
• Mix cornstarch and mustard in 1/2 cup cold water.
• Stir in and cook until it thickens.
• Grate in ginger root (or dry ginger).
• Serve over any type of roast meat.

PORK TENDERLOIN -- GINGER CRUSTED WITH MAPLE MUSTARD SAUCE

Steps:

• To make sauce: melt butter over medium heat in small saucepan.
• Cook onion, stirring for about 5 minutes or until soft and starting to brown.
• Sprinkle with flour and cook, stirring for 1 minute.
• Whisk in stock, then mustard, syrup and soy sauce.
• Increase heat to medium high.
• Bring to boil.
• Boil gently, whisking, for about 5 minutes or until slightly thickened.
• Check seasoning.
• For pork: preheat oven to 375 degrees.
• Combine bread crumbs, ginger, salt and pepper in shallow dish.
• Separately, combine mustard and syrup and brush all over pork tenderloins.
• Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
• Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
• Roast for 20-25 minutes or until internal temperature is 160 degrees.
• (Pork should still have a tinge of pink in the centre).
• Let pork sit for 5 minutes on cutting board.
• Slice diagonally into ½ inch thick slices.
• Place slices on serving dish and serve sauce on the side.

MUSTARD-GINGER CHICKEN (RAI ADRAK-WALLI MURGH)

Steps:

• Sprinkle the chicken pieces on all sides with salt.
• Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.
• Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
• Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.

SLOW COOKED GAMMON WITH MUSTARD SAUCE

Steps:

• Preheat the oven to 160C/140C Fan/Gas 3.
• To make the gammon, put the gammon joint in a saucepan that fits snugly. Pour in the ginger beer and 1.2 litres/2 pints of water or just enough to cover the gammon. Cover with a lid, bring to the boil and boil for a few minutes. Transfer to the oven for about 2½ hours or until cooked through. Alternatively, simmer over a low heat for about 2½ hours.
• Increase the oven temperature to 220C/200C Fan/Gas 7.
• Remove the gammon joint from the liquid and, using a sharp knife, slice off the skin, just leaving a very thin layer.
• Line a roasting tin with kitchen foil, sit the gammon, fatiside up in the tin and wrap the foil around the meat just leaving the top showing. Score the fat and drizzle over the ginger syrup. Scatter over the chopped ginger and press lightly so the top fat is covered.
• Bake in the hot oven for about 25 minutes or until golden and glazed on top.
• To make the sauce, mix all the ingredients together and season with salt and pepper.
• Slice the gammon into thin slices and serve hot or cold with the sauce.

GINGER-MUSTARD BARBECUE SAUCE

Steps:

• Whisk ginger ale, yellow mustard, and Dijon mustard in a medium saucepan to combine. Bring to a simmer over medium heat; reduce heat to low and gently simmer 3 minutes. Whisk in ginger, garlic, onion, honey, sugar, salt, vinegar, black pepper, and red pepper flakes and cook, stirring occasionally, until flavors have come together and sauce is very fragrant, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

Steps:

• On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
• Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.