Best Mustard Mayo Recipes

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

Steps:

• Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
• Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
• Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
• Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
• Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

MUSTARD MAYO

Steps:

• Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature.

TUNA CAKES WITH MUSTARD MAYO

Steps:

• In a large bowl, combine the eggs, 2 tablespoons parsley and seafood seasoning. Stir in the tuna, bread crumbs and carrot. Shape into 8 patties., In a large skillet, brown patties in 1 tablespoon butter for 3-4 minutes on each side or until golden brown., Meanwhile, microwave peas according to package directions. Stir in the pepper and remaining butter and parsley. Combine the mayonnaise, mustard and milk. Serve with tuna cakes and peas.

AIR FRYER ROASTED BRUSSELS SPROUTS WITH MAPLE-MUSTARD MAYO

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Whisk together 1 tablespoon maple syrup, olive oil, salt, and pepper in a large bowl. Add Brussels sprouts and toss to coat. Arrange Brussels sprouts in a single layer in air fryer basket without overcrowding; work in batches, if necessary. Cook for 4 minutes. Shake basket and cook until sprouts are deep golden brown and tender, 4 to 6 minutes more.
• Meanwhile, whisk together mayonnaise, remaining 1 tablespoon maple syrup, and mustard in a small bowl. Toss sprouts in some of the sauce mixture and/or serve as a dipping sauce.

SALMON & EGG WRAPS WITH MUSTARD MAYO

Steps:

• Mix the mayonnaise and mustard, divide into 2 small bowls, then stir the onion into one bowl.
• To assemble, spread a layer of the onion mayonnaise over each wrap and add 2 slices of smoked salmon, some sliced hard-boiled egg and a generous helping of spinach to each. Roll up tightly. The wraps can be made several hours ahead and kept covered in the fridge. To serve, cut each wrap on the diagonal into 2 pieces. Serve with the extra mustard mayo for drizzling.

TANGY HONEY MUSTARD-MAYO SAUCE

Steps:

• Place honey in small bowl.
• Slowly whisk in mayonnaise.
• Stir in all remaining ingredients and refrigerate.
• Store in the refrigerator.

ROAST BEEF SANDWICH WITH CARAMELIZED ONIONS AND GRAINY MUSTARD, HORSERADISH MAYO

Steps:

• 1. Heat the oil in a pan over medium heat. 2. Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 40-50 minutes, adding more water as needed. 3. Mix the mayo,horseradish and mustard. 4. Assemble sandwiches and enjoy!

TOASTED SPICE SALMON BURGERS WITH ORANGE-APRICOT GLAZE AND CURRIED MUSTARD MAYO

Steps:

• Prepare gas or charcoal grill to medium-high heat for direct-heat cooking.
• Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind.
• Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill.
• Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.
• Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside.
• Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute.
• Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.

CHRISTINA'S PECAN-CRUSTED POTATO CHIP SNAPPER WITH HONEY-MUSTARD MAYO

Steps:

• To make the snapper: Toss the potato chips with 1 cup of the pecans, cilantro, and crushed red pepper and spread on a large plate. In a mixing bowl, whisk together the milk, egg, and flour. Season with salt and pepper.
• Heat the butter in a large saute pan over medium-high heat. Dip each fillet in the batter, then dredge in the pecan-chip mixture and place in the pan. Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
• Meanwhile, to make the sauce: Whisk the mayonnaise and mustard together in a small bowl. Stir in the red pepper, shallots and basil.
• Place 1 snapper fillet on each plate and spoon sauce over the top. Sprinkle with remaining pecans and serve immediately.

SALAD/DIP ESSENTIALS: MAYO/MUSTARD/HONEY DELIGHT

Steps:

• 1. PREP/PREPARE
• 2. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 3. If you do not want to use pickle juice, you can always substitute an equal amount of freshly squeezed lemon juice, or perhaps some apple-cider vinegar.
• 4. Gather your ingredients (mise en place).
• 5. Whisk all the ingredients together, and store in a non-reactive container in the fridge until required.
• 6. PLATE/PRESENT
• 7. Use on salads, drizzle over fish or chicken, or as a dip. Enjoy.
• 8. Keep the faith, and keep cooking.

HEY JUDE'S MAYO AND MUSTARD COLESLAW

Steps:

• Combine mayonnaise, vinegar, mustard, hot sauce and sugar in a large serving bowl; mix well.
• Add coleslaw mix and cilantro; mix to combine.
• Serve!

HALLE'S HONEY MUSTARD AND CALEB'S KICKIN' MAYO

Steps:

• For the honey mustard: Combine the honey, mustard and paprika together, and tip into a serving dish.
• For the mayo: Combine the mayonnaise, adobo sauce and chipotle together, and tip into serving dish.

ROAST BEEF WITH HONEY MUSTARD MAYO SANDWICHES

Steps:

• Mix the mayonnaise, honey and mustard until smooth. Spread the slices of bread with the mayonnaise mixture. Lay three slices of bread, mayonnaise-side up, and put some slices of roast beef on each. Roughly chop the watercress and scatter over the beef, then season with salt and pepper. Put the tops on the sandwiches and cut into triangles, fingers, or squares, as you like.

BAKED CICKEN WITH MAYO MUSTARD AND TARRAGON

Steps:

• 1. I always start with frozen chicken breast, skinless and boneless...so defrost
• 2. In a small bowl combine 2 T of Mayo, I use Hellmans and always will, 2 teaspoons of mustard, dijon or brown, garlic and tarragon
• 3. Preheat the oven to 350, I use a convection toaster oven because I can't trust my real oven
• 4. Spray your baking dish with butter Pam and pat dry your chicken, I cut up my breasts sometimes because they are too big sometimes and I want some left over for lunch anyway. Place the chicken in the dish.
• 5. take the mayo mixture and spread on top of the chicken.
• 6. Take spoon fulls of the Panko and sprinkle over the chicken use enough to coat
• 7. Then drizzle melted butter over the Panko, that's it. Put in oven and bake for 30-40 min in a convection oven....it might take 40-50 minutes in a regular oven
• 8. I served this with canned corn seasoned with tarragon, salt, pepper and butter...salad and fresh baked bread.
• 9. My wine pairing was a Chardonnay, 14 Hands, a Washington State Wine, I'm a Wine Manager for a Texas Liquor Store so I'm always pairing wines with food....Enjoy

CHICKEN MEATBALLS WITH MUSTARD-MAYO SAUCE

Steps:

• Prepare the Sauce: In a bowl, mix mayonnaise, yellow mustard, and dijon mustard. Mix well until fully incorporated and let it chill.
• In a big bowl, mix all together with the ground chicken, garlic powder, wheat flour, Worcestershire sauce, Oyster Sauce, Paprika, Onion Powder, dried thyme, salt, and pepper. And add whisked 1 whole egg.
• Mix well until fully incorporated.
• Using an ice cream scooper, scoop out the mixture and form it into a ball.
• Heat the oil in a heavy-bottomed pan.
• Standard breading procedure. Flour - Egg Wash - Flour
• Deep fry the meatballs until golden brown and put it in a bowl lined with paper towels to drain excess oil.
• Plate and top with the sauce.

HALIBUT MAYO- MUSTARD-GARLIC

Steps:

• To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco. To prepare the halibut: Place fish on a broiling pan. Sprinkle with lemon juice, salt and pepper. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done. Remove fish from oven and place a rack close to the broiling element. Turn the oven to broil. Spread the top of the fish with garlic topping. Broil about 1 minute, or until golden.

ROAST BEEF SANDWICH WITH CARAMELIZED ONIONS AND GRAINY MUSTARD, HORSERADISH MAYO

Steps:

• Heat the oil in a pan over medium heat.
• Add the onions and water and cook, covered, until completely tender and caramelized and golden, about 40-50 minutes, adding more water as needed.
• Mis the mayo, horseradish and mustard.
• Assemble sandwiches and enjoy!

MAYO-MUSTARD MIX (PORT OF SUBS COPYCAT)

Steps:

• Mix together well.
• Place in plastic container.
• Store in fridge.

HONEY, DILL AND MUSTARD MAYO

Steps:

• Pop the egg yolk into a bowl and slowly whisk in the oil a little bit at a time, ensuring the oil is completely dispersed before adding more.
• After a few minutes the mixture will get fairly thick; add a little bit of cider vinegar at a time and mix to thin the mixture as desired and prevent curdling.
• - If your mixture starts curdling despite the vinegar simply fetch a new bowl, pop another egg yolk in it and gradually add your mixture to the new bowl -
• Continue to steadily add oil and constantly mix.
• Throw in the dill, mustard, honey and garlic salt and mix.
• Enjoy!

PASTRAMI-STYLE STEAK & MUSTARD MAYO

Steps:

• Mix the mayo with the mustard and set aside. Season the steaks. Heat a drizzle of oil and the butter in a large frying pan over a high heat until sizzling and turning nut brown. Cook the steaks for 1-2 mins on one side, then turn and cook for another 1-2 mins. Turn again and continue this process for 6-7 mins total for rare, 8-9 mins for medium- rare and 10 mins for medium. Turning the steaks helps them cook evenly and build a uniform crust.
• When the steaks are cooked to your liking, transfer to a board and leave to rest. Meanwhile, cook the sauerkraut in the pan with the sticky steak juices for 3-4 mins until heated through and browned. Serve the steaks with the sauerkraut and the mustard mayo on the side, or spoon the sauerkraut over the steaks.