Reviewed: Sep. 27, 2009

I used this as a dip for vegetarian meatballs, and it was a delicious change from marinara sauce. I added more lemon juice and used low fat mayo and sour cream, because I'm trying to lose weight. I think it was delicious like this and would not use higher fat versions even if I wasn't watching my weight. I might also try it with some herbs added. Would be great on a veggie burger or a tomato sandwich too. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Nov. 12, 2008

We were having Chicken Cordon Bleu and I needed a mustard sauce quick. This served up perfectly! I tasted while making it and wasn't impressed, but once it was served with the dinner it was excellent! Hubby have me a thumbs up.

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DEE4242

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

An easy yummy sauce. I used it with salmon cakes. Thanks for posting it.

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Janine

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Reviewed: Jan. 20, 2008

This was really good, and what I was looking for. I whipped up the sauce and then did as another reviewer and put it over steamed broccoli. I also added shredded cheese on top and baked it at 350F for 20 minutes. It was sooo good and such an easy way to add some extra flavor to veggies!!!

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nic 4114

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2007

Amazing! I poured it over steamed cauliflower, then sprinkled cheddar cheese and broiled it in the oven. Delish!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Mar. 21, 2007

Creamy and flavorful. Loved it and wouldn't change a thing.

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Dylan's Nana

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 27, 2007

We wanted a new taste to go with broccoli and decided to give this a try. I didn't have Dijon on hand so used plain mustard instead. Followed the recipe except as above and it was great! Just enough kick to liven up the broccoli.

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Lis

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Reviewed: Dec. 22, 2006

I made this to accompany my pork loin and roasted brussel sprouts. It was very good. I will make it again. I did use country dijon mustard since I was out of regular.

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wtxmom

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Reviewed: Jul. 1, 2006

Very tastey. Will make this again.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: May 27, 2006

This sauce was excellent over my Tilapia last evening. I used lite mayo and lite sourcream and it was still outstanding. Thanks so much Nancy!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 27, 2006

This is a quick and easy sauce which pairs nicely with Maryland Crab cakes. We tried it last night when my wife was going to adamantly serve Crab cakes plain, and she later admitted this added just to right touch.

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PartTimeChef

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Reviewed: Sep. 6, 2005

I make this type of sauce whenever I make salmon....only I add more mustard and some fresh dill...Try it, it's delicious.

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LIZ1016

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Reviewed: Sep. 21, 2003

Easy and very good! I used light mayonnaise and sour cream, and it was just fine. I would add more than 1 Tbl mustard next time. Served with crab cakes, along with traditional cocktail sauce. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 20, 2001

I was in a bind to find an easy cream sauce for some crab cakes I bought from Market Day. This was extremely easy & I had all the ingredients in my fridge! My very picky husband loved the sauce!

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