Creamy Mustard Dipping Sauce Recipes

Steps:

• Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

Steps:

• Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
• Add shallots and saute until soft, about 2-3 minutes.
• Add vinegar and cook for 1 minute.
• Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
• Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
• Remove from heat and whisk in remaining butter.
• Strain into a small bowl.
• Whisk in mustard, salt and pepper.
• Cover and refrigerate until ready to use, up to 24 hours.

Steps:

• In a small saucepan, mix cream, mustard, and pepper.
• Simmer until sauce thickens slightly, stirring constantly, about 1 minute.
• Season to taste with salt.

Steps:

• Combine all ingredients and whisk to blend well.
• Will keep short periods if refrigerated.
• Serve as a dip for meat balls or egg rolls.

Steps:

• Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

Steps:

• Mix all ingredients and serve. I guess the taste will be better if it's prepared a few hours early and kept in the fridge.

Steps:

• In a medium bowl, whisk together mayonnaise, sour cream, Dijon-style mustard and lemon juice. Adjust amount of mustard to taste. Cover and chill in the refrigerator until serving.

Steps:

• Whisk all ingredients till blended and sugar is dissolved.
• Put in a container and keep in refrigerator.
• It is better if it ages for about 4 days, but you can use it immediately if you need to (I have).
• It will keep about 4-5 months in the refrigerator if it lasts that long.

Steps:

• Mix first 3 ingredients until well blended.
• Stir in remaining ingredients.
• Refrigerate 2 hours.

Steps:

• Beat cream, vinegar, eggs, sugar, mustard powder, and salt together in a large bowl using an electric mixer until smooth and creamy.
• Bring a saucepan of water to a boil. Place the bowl over the boiling water and cook the sauce, stirring constantly, until thick, about 20 minutes.

Steps:

• Heat oven to 400ºF.
• Remove pizza dough from can. (Do not unroll dough.) Place dough on cutting board; cut crosswise in half. Unroll each half. Place 3 Singles down center of each dough piece; top diagonally with 1 sausage piece. Fold corners of dough over ends of each sausage piece, then fold 1 of the remaining corners of dough over sausage. Roll dough to completely enclose sausage; pinch seams together to seal. Spray lightly with cooking spray; roll in poppy seed until evenly coated.
• Place, seam sides down, on baking sheet sprayed with cooking spray.
• Bake 12 to 14 min. or until golden brown. Let stand 5 min. Meanwhile, mix remaining ingredients until blended.
• Cut each log into 14 slices. Serve with mayo mixture.

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.