Dilly of a Mustard Sauce gives spark to 4th of July barbeque

For most, the mention of mustard conjures up images of ballpark dogs, summer barbeques and foot-longs at the fair. But, add a little pickle juice, some hot sauce, garlic and chopped green onions to the yellow condiment and the word takes on a whole new meaning.

Last week when I made grilled and dilled chicken breasts for sandwiches, I wanted a spread that would serve to add pungently sweet and spicy flavor as well as a dipping sauce for chicken kabobs.

I made one bowl of Dilly Mustard Spread to use on Dilled Chicken Avocado Melts.  I prepared another batch using the exact same ingredients, except I used sour cream rather than mayonnaise. It offered the perfect flavor and consistency for swiping each bite of Dilled Chicken Kabobs through before popping into the mouth. Use the same marinade as used for Dilled Chicken Avocado Melts to make the chicken kabobs. You can see the sauce in the little bowl I formed out of half of a lime if you look toward the back of the photo.

I stirred some remaining spread into tuna salad for a terrific-tasting sandwich. How about stirring some into your homemade potato salad? Today we’ll be cooking whole  chickens (from the Forest River Community in Fordville, North Dakota) on the grill. Some of this Dilly Mustard dipping sauce will be served on the side.

Have a bowl of this Dilly Mustard Spread on the table for adding to burgers, brats and dogs. It will add a little sparkle to your 4th of July barbeque.

Have a happy 4th of July!

Mustard-Dill Dipping Sauce/Spread

  • 1/4 cup Dijon mustard
  • 1/2 cup mayonnaise for spread or sour cream for dipping sauce
  • 1 tablespoon dill pickle juice
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped green onions
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped dill pickles, optional

Combine all ingredients in a small bowl. Stir until well combined. Makes about 3/4 cup.

Tips from the cook

  • Use Dijon mustard for this recipe. It is lighter-colored than traditional all-American yellow mustard, but the flavor is spiked with white wine and is fairly strong — perfect for this sauce.
  • Add chopped dill pickles, if you like. I add them to the spread for sandwiches and to stir into salads. But, for the dipping sauce, I leave out the chopped pickles.

 

 

 

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