Mustard Caper Sauce
"This warm sauce goes wonderfully well over bratwurst, kielbasa, smoked sausage, grilled salmon, steamed broccoli, or even plain old hot dogs."
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
1 meal's worth of sauce
ingredients
- 1 cup hot water
- 1 teaspoon beef bouillon powder or 1 bouillon cube
- 1⁄2 teaspoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1⁄4 cup dry red wine
- 1 teaspoon lemon juice
- 2 green onions, chopped
- 1 teaspoon capers
- 1 teaspoon cornstarch
- 3 tablespoons cold water
directions
- In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
- Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
- Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
- Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
- Serve over sausages, salmon, or vegetables.
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Reviews
-
Delicious, very easy to make and turned our honey chicken sausages into a really tasty dish. Thanks Julesong for recommending this recipe, I will make it often and keep that husband of yours in the kitchen, he's doing a great job creating recipes! -
I make this sauce and cook German sausages with it. It tastes really good and goes really well with sausages.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
