Most of our meals are based on a protein, a starch, and a vegetable. I try to include some sort of low fat sauce to keep the dinners interesting. Yesterday it was gravy with chicken, in the “bowls” we make it is a soy vinaigrette, and some sort of salsa in Mexican dishes. By merely switching the sauce I can make a whole different dinner entree so chicken, fish, tofu, or legumes are transformed into something new. Today’s mustard sauce took the salmon in a more continental direction.

Below is my mustard sauce recipe. Don’t fret if you don’t have cornichons or capers. Add a little salt to replace the capers and you could omit the pickles and use pickle relish but not the sugar. Just make it the way you would like it to taste.

I use mustard sauce also with tilapia and my sheet pan turkey sausage and vegetables. It would probably taste good on pork too.

Mustard Sauce

1 tablespoon Dijon mustard

1 tablespoon yellow mustard

1 teaspoon whole grain mustard (optional)

1 tablespoon white wine vinegar (or whatever vinegar you have)

1 tablespoon water

Dash of sugar or sweetener 

2 teaspoons olive oil

1 tablespoon capers

2 cornichons, finely chopped (small un-dilled pickles)

Salt and pepper to taste

1 tablespoon chopped parsley

Mix all the ingredients except the parsley in a bowl. Adjust the levels of salt and pepper. Can be made ahead up to this point. When ready to serve, mix in the parsley.