Recipe: Triple Mustard Sauce
If you want a sauce with lots of vivid flavor, this is the one! It can dress up the plainest poached chicken, a simple pork chop cooked in a skillet, or a slice of roast beef. If you buy a rotisserie chicken, just to make dinner easy when you're short on time, this sauce will make it more glamorous and leave you feeling as though you contributed to the cause instead of shirking. I happen to love mustard, so tripling the zest is a fabulous way to liven up a meal. And isn't beer the perfect mate to mustard? So I added some to the sauce... why not?
- 1 tablespoon Dijon mustard
- 1 tablespoon brown mustard
- 1 tablespoon yellow mustard
- 1/4 cup beer
Bring all ingredients to a boil in a small saucepan; cook until thickened a bit.
Makes not quite a quarter cup of sauce.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Dec. 14, 2011.