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Blender Hollandaise Sauce
Pantry French

Blender Hollandaise Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender; cover and blend for about 5 seconds.
  3. 3 Place butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until hot and completely melted.
  4. 4 Turn the blender on; pour melted butter in a slow, steady stream until sauce is thick and smooth, about 15 to 30 seconds.
  5. 5 Serve and enjoy!

By chellebelle

Vegan Aquafaba Mayonnaise
Pantry American

Vegan Aquafaba Mayonnaise

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chickpea liquid, whole chickpeas, lemon juice, and mustard in a tall container. Using an immersion blender, blend on high speed until smooth.
  2. 2 Reduce speed to low and slowly drizzle in oil until creamy. Season with salt. Cover and refrigerate for up to 1 week.

By Soup Loving Nicole

The Best Lemon Vinaigrette
Pantry French

The Best Lemon Vinaigrette

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper together in a small bowl.
  3. 3 Slowly stream olive oil into vinegar mixture, whisking continuously, until well combined.
  4. 4 Add lemon juice and whisk to combine.
  5. 5 Pour vinaigrette into a screw-top jar or bottle; seal. Shake before serving.

By lukeder101

Creamy Whiskey Mustard Sauce
Pantry American

Creamy Whiskey Mustard Sauce

Prep
2 min
Cook
5 min
Total
7 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
  2. 2 Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.

By thedailygourmet

Tarragon-Mustard Sauce for Salmon
Pantry American

Tarragon-Mustard Sauce for Salmon

4.8

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Heat oil in a small saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.
  2. 2 Stir in white wine, scraping up any brown bits on the bottom of the pan. Allow wine to evaporate, then slowly add half and half, tarragon, and Dijon mustard while stirring. Lower the heat and cook, stirring constantly, until sauce reaches desired consistency, about 2 minutes. Season with salt and freshly ground black pepper.
  3. 3 Spoon sauce over salmon and serve.

By lutzflcat

Cranberry Mustard Salad Dressing
Pantry American

Cranberry Mustard Salad Dressing

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

By John Mitzewich

The Best Steak Marinade
Pantry American

The Best Steak Marinade

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl.
  3. 3 Season with salt and pepper.
  4. 4 To use, marinate steak before cooking as desired. The longer you marinate, the more flavor it will have.

By SweetCravings

Creamy Lemon Dressing
Pantry American

Creamy Lemon Dressing

4.6

Prep
5 min
Cook
Total
20 min

Instructions

  1. 1 Combine lemon juice, zest, garlic, Dijon mustard, salt, and pepper in a medium bowl. Slowly whisk in olive oil until thickened. Whisk in sour cream until well combined. Transfer dressing to a sealable container.
  2. 2 Chill dressing in the refrigerator, 15 minutes to overnight.

By Ava Flavah

Spiced Balsamic Vinaigrette
Pantry American

Spiced Balsamic Vinaigrette

4.5

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Whisk together vinegar and mustard in a small bowl. Whisk in shallot, garlic, cumin, and pepper flakes.
  2. 2 Drizzle in olive oil, whisking constantly, until fully incorporated. Continue to whisk for 1 to 2 more minutes. Season with salt and black pepper. Let sit for 10 minutes to allow flavors to develop.

By ANGELBEBEBOO

Carolina BBQ Sauce
Pantry American

Carolina BBQ Sauce

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine cider vinegar, cider, brown sugar, mustard seed, Dijon, tomato paste, salt, pepper, and neck bones in a heavy-bottomed saucepan over medium heat. Simmer until sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard neck bones. Use immediately or cool to room temperature.

By go_vikes

Easy Creamy Caesar Salad Dressing
Pantry American

Easy Creamy Caesar Salad Dressing

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt.
  2. 2 Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.

By Angielin

Brown Gravy
Pantry American

Brown Gravy

4.0

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Melt butter in a small saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Whisk in beef broth gradually. Cook and stir until no lumps remain, about 2 minutes. Add ketchup, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more.

By jillian89

Peach Bourbon BBQ Sauce
Pantry American

Peach Bourbon BBQ Sauce

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine peaches, ketchup, bourbon, apple cider vinegar, hot honey, brown sugar, Worcestershire sauce, liquid smoke, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and allspice in a high-powered blender. Blend until mixture is smooth, 15 to 20 seconds.
  2. 2 Pour mixture into a medium saucepan. Bring to a light boil over medium heat, whisking constantly. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Sauce will thicken further upon cooling.

By France Cevallos