Triple Mustard Sauce or Marinade Recipe

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Here is a sauce or marinade that is great with fish, chicken, pork and especially grilled steak off the barbecue.

Prep time:
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  • 2 TBS whole-grain mustard
  • 1 TBS Dijon Mustard, coarse or fine grain
  • 1 TBS peppercorn mustard, Creole mustard or wine mustard
  • 3 TBS unsalted butter, at room temperature
  • Salt
  • Pepper
  • 2 tsp. minced fresh herbs, such as tarragon, dill, basil, cilantro, or chives
  • 1½ cups heavy cream (for sauce)
  • 1½ cups olive oil (for marinade)


  1. SAUCE
  2. 1. If making sauce, heat the cream to a boil in a medium saucepan and boil over medium heat until thickened and reduced by half, about 8 to 10 minutes. Stir often.
  3. 2. With a metal whip, whisk in the mustard's and cook over low heat for several minutes, then whisk in the butter.
  4. 3. Season to taste with salt and pepper and then add your choice of fresh herbs.
  5. Sauce can be served warm or room temperature.
  6. Marinade
  7. 1. For marinade, in a large bowl, mix olive oil, mustard's, salt, pepper, and herbs together to form a medium paste consistency. Let sit for several hours to develop flavors.
  8. 2. Rub over meat, wrap in plastic wrap, and refrigerate overnight.
  9. 3. Let meat come to room temperature for several hours before grilling or roasting.
  10. 4. Scrape most of the marinade off the meat to prevent flare-ups on your grill or in stove. Cook or grill as wanted.
  11. Serve with additional sauce, or sauce mixed with juices from meat.
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