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Old 05-11-2016, 07:49 AM   #1
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Mustard Sauce

I would like a new sauce for grilled chicken..

I am burnt out on red bbq sauce

but the recipes for yellow sauce go from Honey Mustard for salads or dipping wings to what looks like very sour Carolina Mustard bbq sauce..

any Ideas on this?

I was thinking more like cook some onion, garlic and peppers

add white wine and reduse

then add some mustard powder?

Thanks, Eric Austin Tx

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Old 05-11-2016, 08:13 AM   #2
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I've done the following a few times:

4 Chicken breasts (split)
1/2 cup white wine vinegar
1/4 cup dijon mustard
1 clove garlic, mashed
2 Tbsp. onion, minced
1/4 tsp. rosemary
marinate chicken 45 minutes before grilling

If you like honey mustard, combine equal parts dijon mustard, honey, and lime juice. Marinate the meat in some of the honey mustard sauce before grilling, save some for dipping. I usually cut the meat into large strips before marinating. Goes very well with turkey or chicken. Also works as a pan sauce for sauteed turkey or chicken cutlets.
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Old 05-11-2016, 08:24 AM   #3
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We've got a 3-mustard chicken marinade/sauce that uses a German mustard, chinese mustard and dijon (could be yellow but pretty sure it's D) that does have a bit of honey in it but is not particularly sweet. I'll dig it out if you are interested. We usually serve it with fruit of some kind cause that is what recipe recommended.
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Old 05-11-2016, 08:29 AM   #4
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No mustard in this one but it is a great marinade and basting sauce for grilled chicken.

Cornell Chicken Barbecue Sauce/Finger Lakes Marinade Recipe
Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for Barbeque Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.


Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce, passed away at age 84 on March 13, 2006.
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Old 05-11-2016, 08:32 AM   #5
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Not mustard, but this is what this BBQ joint is famous for,

Big Bob Gibson's White BBQ Sauce Copycat Recipe - Allrecipes.com
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Old 05-11-2016, 09:07 AM   #6
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No to mustard powder. Use prepared.

I haven't made this but people rave about it

Chicken Dijon Recipe - Melissa Clark | Food & Wine
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Old 05-11-2016, 10:53 AM   #7
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There are a number of recipes at AllRecipes.com that use mustard and mayo together with chicken. Most are baked, but some would work grilled too. Do a recipe ingredient search including chicken, mustard, mayonnaise, and excluding honey if you want to avoid that.

There is a chicken sandwich that sounds good that calls for sautéed breasts that just as well be grilled.

Gourmet Chicken Sandwich
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Old 05-11-2016, 01:05 PM   #8
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I make a mustard sauce for brandied rabbit for Easter. It's just 4 Tbs heavy cream and 1½ Tbs coarse mustard and the drippings from the brandied rabbit.

Here's the recipe, but you can substitute chicken for the rabbit, I guess.

Brandied Rabbit in Mustard Sauce
Ingredients:
• 1 medium rabbit, cut up
• 1 Tbs light tasting olive oil
• 1 Tbs butter
• 1 medium onion, quartered
• whole cloves
• salt and pepper to taste
• ½ cup brandy
• 4 tablespoons whipping cream
• 1½ Tbs coarse mustard
Instructions:
Dry the rabbit pieces with paper towels and trim off any fat. Heat the oil and butter in large skillet over medium heat until it shimmers, add the rabbit pieces and sauté until browned all over.
Press a generous amount of whole cloves into the onion quarters, add them to the skillet in between the rabbit pieces, sprinkle with salt and pepper, and slowly pour the brandy over the rabbit.
Cover and cook over medium low heat for about 30 minutes, or until the rabbit is cooked through. Remove the rabbit from the pan and tent it with foil to keep warm. Discard the onion chunks and increase the heat to medium high. Add the heavy cream and mustard and stir constantly until slightly thickened, scraping the fond from the bottom of the skillet. Return the rabbit to the pan and turn to coat the pieces with the sauce.
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Old 05-12-2016, 12:41 PM   #9
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Hi Eric. Like you, I'm also burned out on red barbecue sauce for grilled chicken. My favorite way now is with a Mojo marinade with the addition of some Sriracha in the blend. Goya produces a great mojo marinade, but you could make it yourself if you wish. It doesn't have mustard in it but it's an excellent choice for grilled chicken.

https://www.google.com/express/produ...edium=shopping

And here's a good recipe for making your own..

http://www.seriouseats.com/recipes/2...en-recipe.html
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Old 05-12-2016, 02:33 PM   #10
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Here are some other options for grilled chicken (skip the first one - American-style barbecued chicken): The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird | Serious Eats

I made the Thai one last year - it was very tasty. I'm planning on making the others, except jerk, this year.
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