Tangy Dijon Sauce

grilled asparagus with tangy dijon sauce

This sauce is sensational over grilled seitan, vegetables, or potatoes. It also peps up sandwiches when used as a spread. Contributed by Tamasin Noyes, from Grills Gone Vegan*,© 2013, Book Publishing Company. Reprinted by permission.

Makes: 1/2 cup

  • 1/3 cup Dijon mustard
  • 1/4 cup salt-free vegetable broth
  • 2 tablespoons maple syrup
  • 1 tablespoon hot sauce of your choice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground pepper
  • Salt, optional

Put the mustard, broth, maple syrup, hot sauce, garlic powder, onion powder, red pepper flakes and pepper in a small saucepan and stir to combine. Bring to a boil over medium-high heat.

Decrease the heat to low and simmer uncovered, stirring occasionally, for 5 minutes to allow the flavors to meld. Season with salt to taste, if desired. Stored in a covered container in the refrigerator, the sauce will keep for 1 week.

Tip: To reheat the sauce, warm it gently over medium-low heat until steaming, about 4 minutes. Add a bit of broth if the sauce is too thick.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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