Dijon Raspberry Mustard Sauce Recipe

Fantastic Dijon Raspberry Mustard Sauce 

This is a sauce we created to add extra flavor to pork chops, chicken, ribs and more using a very simple and elegant recipe.

Recipe:

• 6 Tablespoons Dijon Mustard
• 6 Tablespoons Brown Sugar
• 3 Tablespoons Raspberry Syrup
• 3 Tablespoons Worcestershire Sauce

Blend ingredients together until smooth. If sauce is too thin for you add additional mustard. Let sauce rest for 30 minutes to mature then baste on Chicken, Ribs, Beef and more. You can also place the sauce in a serving dish as a condiment dip just right for the dinner table.

Enjoy this wonderful Dijon Raspberry Mustard Sauce anytime ... 

We are adding some additional recipes that give you options on creating a great food experience.  These recipes require ingredients that are simple and most often in your home already.  Give each of the recipes a try and see where the results take you.

Dijon Raspberry Cranberry Sauce

• 1 12 ounce package frozen unsweetened raspberries, thawed
• 1 16 ounce jar cranberry sauce
• 1 8 ounce jar Dijon mustard
• 1 1⁄2 cups firmly packed light brown sugar
• 1/2 cup water

Dijon Raspberry Honey Mustard

• 1 12 ounce package frozen unsweetened raspberries, thawed
• 1/4 Cup Honey
• 1 8 ounce jar Dijon mustard
• 1 1⁄2 cups firmly packed light brown sugar
• 1/2 cup water

Dijon Raspberry Rosemary Sauce

• 1 12 ounce package frozen unsweetened raspberries, thawed
• 1 16 ounce jar cranberry sauce
• 1 8 ounce jar Dijon mustard
• 1/4 cup chicken broth
• 1/2 teaspoon honey
• 3/4 teaspoon rosemary leaves or ground rosemary
• 1/2 teaspoon sage
• 1 1⁄2 cups firmly packed light brown sugar
• 1/2 cup water

Spicy Dijon Raspberry Horseradish Sauce

• 2 teaspoons red wine vinegar
• 4 tablespoons Dijon mustard
• 1 tablespoon ketchup
• 1/2 teaspoon soy sauce
• 1/8 to 1/4 teaspoon horseradish
• 1 garlic clove, minced
• 1/4 cup raspberries or raspberry preserves
• 1/8 teaspoon cayenne pepper
• 2 teaspoons butter

Tart and Cream Dijon Raspberry Mustard Sauce

• 2 tablespoons white wine vinegar
• 1 tablespoon sour cream
• 3 1/2 tablespoons sugar
• 1/4 cup of olive oil
• 1/8 cup Whipping Cream or Heavy Cream
• 2 tablespoons Dijon mustard
• 2 tablespoons red raspberries or preserves

I've used each of the five additional recipes above and find the one I like best is the simplest.  I like using the Dijon Raspberry Honey Mustard Sauce.  With all of the sauces I mix thoroughly then warm up over a stovetop until the sauce begins to boil.  Following the first boil I immediately remove the sauce and allow it to cool.  When the sauce has cooled properly I pour it off into a glass container and either serve from the container or store the sauce in the fridge.  If the sauce hardens while in the fridge I place the glass container in the microwave with a paper towel over the top then run the microwave for about 30 seconds or until the sauce is again able to pour.   A secondary way of warming the container is to take a fairly large pan and fill it about half way with water.  Bring the water to a medium boil then place the container slowly in the middle of the pan.  Allow the water to warm around the container for about 5 minutes until the liquid is syrup again.  Then use cooking gloves or towels to remove the container onto a pad or plate to receive the container and water that drips off.  Serve.  

Give the recipes a try and enjoy.