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Mustard Sauce

Cooking method: Binding

At times, mustard is more welcome on burgers than catsup or salsa. We like this on chicken and veal burgers.

INGREDIENTS

1/4 cup dijon mustard
2 tbsp. white wine vinegar
1 tbsp. sugar
1 tsp. dry mustard
1/4 cup olive oil
1 tsp. herbes de Provence

DIRECTIONS

1. Whisk together the mustard, vinegar, sugar, and dry mustard in a small bowl. Slowly add the olive oil, whisking constantly, until incorporated. Stir in the herbes de Provence.

2. Serve immediately, or refrigerate for as long as 2 days. Whisk before serving.


This recipe is from Prime Time: The Lobels' Guide to Great Grilled Meats

© Lobel's of New York