Traditional recipes

Muscle with Mustard Sauce

Muscle with Mustard Sauce

A simple recipe, but very fragrant and a little spicy. The meat can be left in the blood, or cooked longer, depending on your preferences.

  • 3 pork muscles (about 1.5 kg)
  • 7-8 tablespoons hot mustard
  • 2-3 teaspoons peppercorns
  • 4-5 cloves of garlic
  • 2 tablespoons olive oil
  • a few sprigs of fresh rosemary or 1 teaspoon of dried rosemary
  • a pinch of salt

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Muscle with Mustard Sauce:

I used 3 kinds of peppercorns, but it's not such an important aspect, you can only use black pepper, or any combination you have around the house. However, it is preferable to have grains that you grind at the time of preparation, because the aroma will be much stronger than in the case of powdered pepper.

We make a mustard sauce, oil, ground pepper, crushed garlic, a little salt and finely chopped rosemary. Grease the pieces of meat with this sauce, put them in a bag that closes tightly or wrap them in cling film and leave them in the fridge for about an hour. After this time, we place the muscles in a tray and put them in the oven, at 180 degrees, until they reach the level you want. We left them for about an hour or so, to be well done, but if you like the meat more in the blood, take them out faster. The mussels can be sliced ​​and served with a salad or a vegetable garnish, along with the mustard sauce that remains in the pan.


A small bowl with quality mustard
2 tablespoons honey
a tablespoon of olive oil
a teaspoon of lemon juice

Method of preparation:

Mix the mustard, honey and olive oil well until you get a homogeneous composition. Add the lemon juice and incorporate. All you have to do is enjoy mustard sauce on strips of chicken or french fries. You must with honey. Definitely worth a try!


I like salmon very much and I buy it quite often to prepare another recipe from the countless options that come to mind at the moment and depending on what I have in the fridge.

The salmon roll with dill and mustard sauce is among my favorites, it is delicious and can be prepared very easily if you have only a few ingredients at hand.


  • 400 gr. salmon fillet
  • 3 & # 8211 4 dill threads
  • 2-3 fennel leaves (optional)
  • 2 slices of lemon
  • salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • juice from half a lemon
  • 3 & # 8211 4 tablespoons olive oil
  • 1 pinch of salt

The first step I take is to clean the salmon fillet well from the scales, then wash it and remove the skin from above.

I make a transverse split starting from the middle to the sides so as to thin the fillet to even out its thickness and obtain a larger size, then I season it with salt and pepper.

Sprinkle on both sides freshly chopped dill and 2-3 fennel leaves, squeeze a few drops of lemon juice from the slices I put on top and roll the fillet as tightly as possible.

I put a piece of baking paper over an aluminum foil, wrap the roll and squeeze it very well at the ends.

Cook gently in the oven at 175 ° for 20 minutes.

In the meantime, I take care of the sauce for which I mix well 2 tablespoons of mustard with the juice of half a lemon. I add the oil little by little while stirring constantly, and at the end I sprinkle a pinch of salt.

I quickly make a garnish of whole wild rice and a few carrots that I boil together with the rice for an additional flavor.

On the final plate that already emits the enticing smell of salmon with dill, I decided to add a little radish salad. I really like this combination… Mmmmm!

Muschiulet with quattro cheese cheese sauce

Muschiulet with quattro cheese cheese sauce. Pork tenderloin is an extraordinarily fine and juicy piece that does not require long cooking times. He prepares & # 8222in the minute & # 8221 and always helps me on days when I don't have much time. It is a crime to cook it for more than 20 minutes! And these only if it is the whole piece. It is enough to brown for a few minutes on all sides in a well-heated pan (with a mixture of butter and olive oil) followed by placing this pan for a few more minutes in the oven.

The muscle must have a reddish crust and a pink and juicy interior. In summer it can be grilled but under careful supervision so that it does not carbonize and become & # 8222sole & # 8221. Can be cooked as a whole piece (see here simple pork tenderloin) or medallions (3-4cm thick rounds).

Being a lean meat requires fat to fry. The most delicious muscle is the one fried in a mixture of butter and oil (preferably olive). Because butter has a lower smoking point and risks burning easily, it is necessary to mix it with olive oil (which has a much higher smoking point).

Spices and crust can vary indefinitely. From the classic salt, pepper, cumin or fine Dijon mustard to the exotic lemongrass, turmeric, soy sauce or the noble dehydrated and chopped wild mushrooms, juniper berries, rosemary, thyme, garlic, breadcrumbs. To avoid carbonization of certain crust-forming components (eg breadcrumbs mixed with dehydrated mushrooms, mustard seeds, fresh flavored greens), they will be brushed on the muscles after it has been & # 8222sealed & # 8221 by frying in a pan before put in the oven.

Sauce on four cheeses (from 4 types of cheese) made by me is slightly different from the classic one based on a bechamel sauce (flour, butter, milk). Instead of flour I used a little food starch and reduced the amount of butter (the cheeses have enough fat). Instead of milk I used sour cream diluted with a little water. The sauce came out very fragrant, fluid and velvety. It can be added to any other type of lean meat (such as chicken breast, fish) or steamed vegetables. A delight!

Donuts in mustard sauce simple recipe for winter

Donuts in mustard sauce simple recipe for winter. Spicy donut salad in a jar. Marinated donuts with sweet and sour mustard sauce. How are mustard donuts made? Canned donut recipes.

These donuts in mustard sauce are a delicacy! Crispy pieces of meaty and sweet donut wrapped in a fine, velvety, spicy and fragrant sauce. These are not just pickled donuts, but a canned vegetable salad for the winter.

Of the many canned or donut recipes, I think this is my mother's favorite. Every winter he puts 3-4 jars of donuts in mustard sauce and we are very happy when it's their turn to eat!

I say this because we do many kinds of cans and pickles but not in huge quantities because we like to vary them. We also make pickles, cauliflower, gogonele, little cabbage but also donuts in vinegar (cold) & # 8211 see the recipe here.

These donuts in mustard sauce are delicious with Romanian steaks but can also be part of a snack platter. You can replace the donuts with kapia peppers but they have a different texture, not being as meaty. In my mother's recipe there are onions and garlic that add flavor to this dish. The mustard I recommend is a simple, table one. You can also combine it with hot mustard or from the one that has berries in the composition.

I give you the quantities for 1 kg of donuts ready to be cleaned and sliced, resulting in approx. 5 jars of 320 ml donuts in mustard sauce. You need 1.5 kg of whole donuts, of which, after cleaning the stalks, you are left with 1 kg of raw donuts.

To obtain a fine-looking mustard sauce, it will be made on a bain-marie, not on a direct flame.

In a saucepan (choose depending on the dish to be used for the sauce) with water that will already boil, place a glass bowl that will not touch the bottom of the water, but only the steam to act.

Put it in the bowl on the bain-marie butter melted it, stirring gently all the time with a whisk.

When the butter has reached the melting point, add the rest of the ingredients (but don't forget to mix all the time to avoid cutting the butter), mustard, lemon juice, sugar, soy sauce (optional) and salt. to taste.

Everything will mix vigorously, until complete homogenization and obtaining one sos fluid of the consistency of a thinner sour cream.

When the bowl is set aside on the bain-marie, add it whole or slightly crushed allspice berries (or pickled capers) to spread the flavor in the sauce.

In a bowl transfer the mustard sauce and serve.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Mustard sauce will be served with fish in the garage or in the oven (in aluminum foil) either as an example: trout salmon, salmon, etc ..

Muscle with Mustard Sauce - Recipes

From & # 8220Jurnalul Ioanei & # 8221: Today's recipe is a bit of a surprise for me too, because this time someone dear cooked for me and not me for my loved ones.

It gives me great pleasure to introduce you to my mother - a person who, although she is not very passionate about cooking, paid me a visit last week and prepared something special with the mention: «I know how to cook and, if you take pictures, I think I can appear on the site too! ».
So, I made an exchange: my mother cooked, I took pictures and, because I really liked what came out, today, my mother and her special recipe are on the World of Recipes website, for you.
My mother cooked pork tenderloin in mustard crust with caper sauce. The preparation was extraordinary and I confess that it turned my back on me. To quote a friend: "It's like I went to a 5-star restaurant."
2 pieces pork tenderloin (400-500 g)
400 g mayonnaise
Freshly ground pepper
5-6 tablespoons sweet mustard
100 g capers
5 pickled cucumbers
Wash first fillet and dress in a fairly thick layer of mustard along its entire length.
Salt and pepper.

Put the muscle in a pan greased with oil and put in the oven for 30-45 minutes, at 200-220 degrees.
While the muscle is being made, prepare the caper sauce. We made mayonnaise, but you can also use commercial mayonnaise.
capers finely chop and add in mayonnaise.

Then I cut pickles in small cubes and I squeezed the vinegar. I put them over the sauce
It counts salt and pepper in abundance.

When ready, remove the muscle from the oven, slice and sprinkle with sauce.

Good appetite and, if you try the recipe, I'm waiting for you to tell me what you think of the combination of ingredients.

Pork tenderloin with herbs & # 038 mustard sauce

Put the pork tenderloin (washed and dried with absorbent paper) in an oven tray and grease with the mixture of garlic and bay leaf.

For the mustard sauce: mix the Dijon mustard, olive oil and mustard seeds, then add the white wine. Pour over the muscle.

If you want to prepare baked potatoes, the recipe is here.

The muscle is ready for the oven.

Put the tray in the hot oven and hold it for about 45 & # 8211 50 minutes (check if it is baked by pricking with a toothpick: if transparent juice comes out, then it is ready).

While the muscle is baking in the oven, chop the red cabbage, cut the peaches. Mix the cabbage with lemon juice, salt, freshly ground pepper and a little olive oil. Add the peaches and mix gently so as not to crush.

Red cabbage salad & peach

Serve the muscle with mustard sauce, red cabbage salad & peaches and crispy potatoes.

Chicken breast with mustard sauce

Heat the olive oil in a large pan over medium-high heat. Season both sides of the chicken breast with salt and pepper. Put the chicken breast in hot oil and cook for 5-6 minutes on each side.

Transfer to a plate and cover with foil to keep warm.

Add the garlic to the rest of the oil in the pan and sauté for 10 seconds. Add here the stock of chicken, sour cream, mustard, thyme and sage and cook, stirring constantly for 1-2 minutes, until the sauce thickens.

Serve the chicken with this sauce on top and another garnish.

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