If you love to dip, try this simple three-ingredient savory mustard dipping sauce. Perfect for just about anything, my mustard dipping sauce is one of my favorite dips. Asparagus recipe included.
Although most people I know have a sweet tooth, I prefer savory over sweet any day. And, I love dip! Regardless of the type of dip, I’m a confessed dipper. Of course, I don’t double-dip; I’m a polite dipper. My mustard dipping sauce is so delicious; I almost lose control when I dip it. Not only is the mustard dipping sauce recipe easy to make, it only takes three simple ingredients.
When I grill vegetables for dinner or make an appetizer board, I always make a mustard dipping sauce. Despite the array of mustard varieties available, I adore stone-ground mustard.
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Why Stoneground mustard?
Stone-ground mustard consists of partially ground brown mustard seeds and is often made with vinegar instead of wine. The coarse grind of the seeds and the wine, however, provides a fabulously savory flavor.
Even though I prefer stone-ground mustard for this mustard dipping sauce recipe, feel free to use your favorite mustard blend.
Other types of mustards
If stone-ground mustard isn’t your thing, here is a guide for choosing a replacement.
Spicy brown mustard is a bit hotter than stone ground mustard. Spicy brown mustard typically has less acidity.
Dijon mustard, on the other hand, is a smoother alternative to stone ground mustard. However, because Dijon mustard often uses wine instead of vinegar, dijon mustard is a bit tangier than spicy.
Creole mustard’s grainy texture and spice are due to a high ratio of mustard seeds to vinegar, and it sometimes includes garlic and celery seed.
Ingredients
- Raw cashews: Cashews are a rich, vitamin-packed culinary nut that you can use as a garnish, incorporate into a sauce, or blend into nut milk
- Stone-ground mustard: stone-ground mustard is produced by grinding brown mustard seeds with water and vinegar until it becomes a coarse-textured spread.
- Maple syrup: maple syrup is a healthy substitute for white processed sugar
- Water
Substitutions
- For a nut-free option replace the raw cashews with the same amount of white beans or silken tofu.
- Instead of maple syrup, try date syrup, or agave which are other choices for a healthy sugar substitute.
- If you prefer to use this mustard dipping sauce as a dressing for salad or a vegetable bowl, add more water to get to desired texture.
- If you don't like stone-ground mustard, try your favorite brand of mustard.
How to make fancy asparagus spears
For example, tonight, I decided to make asparagus wrapped in thin strips of my oil-free pizza dough. I first saw this asparagus idea in a food magazine, where the asparagus was wrapped with puff pastry. So, to make an oil-free version, I used my oil-free pizza dough recipe.
To make this fancy appetizer or side dish, begin by making a batch of Oil-Free Dough. Although this recipe is from my Oil-Free Pizza Sauce and Pizza Dough recipe, I use it for everything doughy.
- Wash and cut the rough ends off the asparagus
- Once the dough is chilled, sprinkle flour on a hard surface, and roll the dough out to about ⅛ inch thickness.
- Using a pizza cutter or sharp knife, cut the dough into thin strips.
- Prepare a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 425.
- Now, wrap each asparagus spear with a thin strip of dough, repeating each piece from top to bottom like a candy cane.
- To aovi0d the pieces baking together, leave space between each asparagus spear on the baking sheet as the dough expands while cooking.
- Cook for 10 minutes or until brown.
- Use a spatula to carefully remove the asparagus spears from the baking sheet to keep the dough from breaking.
- Serve with mustard sauce or with your favorite sauce.
What are other ideas for mustard dipping sauce?
- Grilled vegetables
- Sandwich spread
- Pretzels
- Raw vegetables
- Baked onion rings
- Zucchini fries
- Baked potatoes
- French Fries
How to make the mustard dipping sauce
To make this simple recipe, all you need is a high-speed blender. Then, simply add all the ingredients together, blend until smooth, and refrigerate until ready to use.
If you don’t have a quality blender, simply soak the cashews overnight, drain, add the remaining ingredients, blend until smooth, and refrigerate until ready to use.
- Raw cashews ( soaked and drained if you don’t have a quality blender)
- Stone-ground mustard (or mustard of choice)
- Maple syrup
- Water
For a thinner sauce, add a little more water until you get the texture you prefer.
FAQ
Pretzels, grille vegetables, potatoes, french fries, sweet potato fries, zucchini fries, and anything else you love to dip.
A mustard dressing is fabulous on fresh greens. But I also love mustard added to any dressing or vinaigrette, in mashed potatoes, on pasta, or used as a marinade.
To make a sweet honey mustard-type dip or dressing, replace the honey with maple syrup, date syrup, or agave nectar.
If you to do, check out these vegan dips!
📖 Recipe
Mustard Dipping Sauce
Equipment
Ingredients
Mustard Dip
- 1 cup of raw cashews soaked and drained if you don’t have a quality blender or white beans for a nut-free option
- ¼ cup stone-ground mustard or mustard of choice
- 1 Tablespoon Maple syrup or date syrup
- ½ cup of water
HOW TO MAKE DOUGH WRAPPED ASPARAGUS
- 1 recipe oil-free dough
- 1 bunch asparagus with the hard ends cut off
Instructions
Mustard Sauce
- If you do not have a quality high-speed blender, soak the raw cashews in water overnight, then drain. Or use drained white beans.
- If you have a quality high-speed blender, skip the first step.
- Add all the ingredients to a high-speed blender
- Blend until smooth
- Cover and place in the refrigerator until ready to use.
- For a thinner mustard dipping sauce, add additional water until the sauce meets your needs. Use less water for a thicker dip.
How to make the Asparagus wrapped in dough
- Wash and cut the rough ends off the Asparagus
- Once the dough is chilled, sprinkle flour on a hard surface, and roll the dough out to about ⅛ inch thickness.
- Using a pizza cutter or sharp knife, cut the dough into thin strips.
Prepare a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 425. - Now, wrap each asparagus spear with a thin strip of dough, repeating each piece from top to bottom like a candy cane.
- To avoid the pieces baking together, leave space between each asparagus spear on the baking sheet as the dough expands while cooking.
- Cook for 10 minutes or until brown.
- Use a spatula to carefully remove the asparagus spears from the baking sheet to keep the dough from breaking.
- Serve with mustard sauce or with your favorite sauce.
Notes
- For a nut-free option, choose silken tofu, white beans, or sunflower seeds instead of cashews.
- If you don't like stoneground mustard, choose any mustard flavor you prefer.
- Soaking cashews overnight is a way to soften the cashews to make blending them easier.
- A quicker way to soften raw cashews is to boil the cashews for 10 minutes, drain and then blend.
- Place the mustard dip in the refrigerator to thicken.
- To use as a dressing, add a little water at a time until you get your desired texture.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Kate
How should sunflower seeds work?
Kathy Carmichael
Hi Kate, yes, you can use sunflower seeds. That is a great substitution suggestion!
Tom Gambill
Is there a recipe/directions for the wrapped asparagus shown in the photo?
Kathy Carmichael
Hi Tom! You can use puff pastry or the oil-free dough in the recipe. Then, simply cut off the rough ends of the asparagus, then cut thin strips of dough and wrap each piece of asparagus. Cook on a lined baking pan in a 350-degree oven for 20 minutes, or until the dough is brown. Choose thin, rather than thick asparagus, so the asparagus cooks at the same rate as the dough. I hope you enjoy it!
Julie Gonzalez
I am looking forward to trying the soup. Every time I go to Inn Season I order it. Unfortunately due to the pandemic it's closed.
Kathy Carmichael
Julie, it's as close to the real soup as I could get. I don't cook with oil, so it's a little healthier than the original recipe. I hope you enjoy the soup. Hopefully, the Inn Season will open soup. Praying for all small businesses during this difficult time. Stay safe and healthy.
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