Maple Mustard Dipping Sauce Food

ONE-BOWL, ALL-PURPOSE MAPLE MUSTARD SAUCE

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.

EASY MUSTARD DIPPING SAUCE AND DRESSING RECIPES

Steps:

• Mix ingredients together until smooth. Refrigerate covered until ready to serve.

MAPLE DIPPING SAUCE

Steps:

• Soak wooden skewer in water for 20 minutes before grilling. Meanwhile, oil grill and prehet to medium-low.
• Stir yogurt with maple syrup, orange peel and vanilla.
• Peel kiwi and cut into large bit-size chunks. Peel pear, if you wish, or leave skin intact. Then cut pear and nectarine into 1-inch wedges. Thread fruit randomly with cake, if using on skewers.
• In a small bowl, stir butter with sugar and cinnamon.
• Place skewers on grill and barbecue, turning frequently, until fruit is hot and cake is grilled, about 4 minutes. Just before removing from grill, brush fruit with butter mixture. Serve with dipping sauce.

TOFU NUGGETS WITH MAPLE-MUSTARD DIPPING SAUCE

Steps:

• Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
• Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
• Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
• For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

MAPLE-MUSTARD DIPPING SAUCE

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.

MUSTARD-MAPLE PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees F.
• Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145 degrees F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
• Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
• Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

MAPLE MUSTARD SAUCE

Steps:

• Stir together mustard and syrup until combined well.

MAPLE MUSTARD SAUCE FOR HAM

Steps:

• Bring mustard and maple syrup to a boil, or until well combined.
• Serve with warm, sliced ham.

MAPLE HONEY MUSTARD SAUCE

Steps:

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