Triple Mustard Sauce Recipes

Steps:

• Roast the vegetables: Preheat the oven to 375 degrees F.
• In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
• For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don't clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
• For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
• Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and "smash" slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
• Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.

Steps:

• Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead. Cover and chill.)

Steps:

• Stir mayonnaise, mustard, horseradish, and Worcestershire sauce together until smooth.

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.

Steps:

• Heat the oil in a large casserole dish or deep sided frying pan.
• Gently fry the sausages until they are golden brown all over; then remove from the casserole.
• Add the onion and saute until it softens and becomes nicely golden.
• Add the mushrooms and cook for a further 5 minutes.
• Stir in the apple chunks, bay leaf, sage and stock.
• Bring to the boil, then return the sausages to the casserole.
• Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally.
• The apple pieces should break down and thicken the stock slightly.
• If they are still holding their shape, mash them with the back of a wooden spoon and stir in .
• Mix the mustards into the cream and season with salt and pepper.
• Pour into the casserole and increase the heat.
• Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly.
• Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.

Steps:

• Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.

Steps:

• In a bowl stir together the mayonnaise, the mustards, the lemon juice, the honey, and pepper to taste. Serve the mayonnaise with meat, chicken, or vegetables.