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    You are in: Home / Cookbooks / mustard, mayo & dipping sauces
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    40 recipes in

    mustard, mayo & dipping sauces

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    This is a tangy relish which is good on fish, chicken or pork.

    Recipe #477461

    Addictive! Great as a spread for po-boy sandwiches: crusty French bread, ham, turkey, salami, two cheeses, mustard and mayo...toasted!

    Recipe #379071

    This is for those who love the pungent tastes of wasabi and mustard! I think it's just right, enough to perk up your sinuses - but not too much. In addition to being a good dipping sauce for fried seafood, it's tasty as part of a tuna or egg salad dressing, or with a green salad or on avocado slices.

    Recipe #91231

    A versatile mayo. The optional addition of honey tinges it sweet. Recipe easily increases or decreases proportionately.

    Recipe #434654

    serve with crab cakes or salmon BLTs!

    Recipe #387222

    2 Reviews |  By Rita~

    The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish.

    Recipe #312689

    This sauce is especially good over any grilled food. It enhances the flavor of salmon, steak, or even grilled asparagus. It should be made early in the morning, or even the night before, to allow the flavors to develop.

    Recipe #378274

    From Posted for ZWT5.

    Recipe #371825

    I found this recipe online when I realized that I didn't have any dijon mustard that a recipe called for.

    Recipe #359879

    This is a very creamy dipping sauce that's great for fried mushrooms and green beans. It's also great for baking with fish and chicken. Just cover meat in sauce and then top with panko breadcrumbs.

    Recipe #351577

    This healthy dill sauce is delicious with salmon or shrimp, new potatoes and sugar snap peas - it also livens up a mixed leaf salad.

    Recipe #346884

    I guess it has been almost 20 years since I worked at Zorba's restaurant in Fort Worth. Zorba's had the BEST gyros I have ever had. Zorba's in the North Hills Mall is gone now. The North Hills Mall is even gone now. But I think I have a little treasure from the past that you are going to love. Gyros that you get at a stand or restaurant usually have the same basic ingredients. Pita bread, gyro meat (probably a cone from Kronos), onions, and tomatoes. This is all turned into an unbelievable delicacy with a strange condiment called "tzatziki sauce." There are lots of tzatziki sauce recipes on the Internet. But they don't quite match the creaminess of the tzatziki from Zorba's. I also see tzatziki sauce recipes with dill, mint, lemon juice, and other strange things in them. None of that was in Zorba's tzatziki. Now, I have to admit that they never showed me how to make the tzatziki. That was all done by Tula in the back kitchen. Tzatziki was a complete mystery to me the whole time I worked there. But I did happen to see the two things that made their tzatziki so special. I remembered that one of the ingredients was sour cream. Another one of the ingredients was something that sounded similar to sour cream, but it was different. It was something I had never heard of before. Years later, I kept thinking "what was that other ingredient? Sour...something?" Now that we have the Internet, I am able to put together the last piece of the puzzle. It was not "sour...something." It was "something...cream." It was, in fact, yogurt cream. Now I can give you the basic ingredients so that you can make this simple and extraordinary tzatziki sauce.

    Recipe #335689

    This recipe joins together two of my favourite ketchup ingredients - tomato and tomato.

    Recipe #35105

    Although I included this with my recipe for crab cakes, its many other uses get overlooked. The true garlic lover will use this with any kind of fish cakes or loaves, burgers, sandwiches, meatloaf, wings, veggies, etc., etc.

    Recipe #108234

    This mustard is excellent with sausage and coldcuts.

    Recipe #82036

    1 Reviews |  By Dancer^

    U usually double or triple this and make a few batches, I make some smooth some chunky, make it your favorite way.

    Recipe #37028

    Once again, another "Designer Ketchup". This one is spicy, and is so good on hot dogs and french fries. I could almost eat it alone.

    Recipe #90609

    Mysterygirl was deserving a recipe in her honor and this is what I came up with. Sassy and spicy, just like her. I served this with seafood but would work well with other meats as well.

    Recipe #61551

    If you like green olives, this is just a delicious dip for toasted pita points or french bread. Would also make a delicious spread for a sandwich.

    Recipe #101486

    This recipe is simple, homemade and very yummy! If I'd let them my kids would eat this with a spoon. I use this sauce in my cheesy enchilada bake Recipe #216859, and in my layered enchilada bake Recipe #217521 . You can half the recipe if you wish. I have a large family and the amount is just right for us. There is usually a small amount leftover we use this when reheating the enchiladas in the microwave (if there are any left). Don't let the list of ingredients intimidate you it is a really simple recipe, the most time spent is simmering the sauce.

    Recipe #216854

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