Mustard Sauce

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

Cooking Method:
Binding Binding
  • Ingredients
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    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


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