Dijon Sauce


  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons Worcestershire sauce
  • Salt and freshly ground pepper to taste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cider vinegar
  • Cayenne pepper to taste


  • Combine all ingredients and heat until butter melts. Stir to blend. Pour over hot vegatables, use as a sauce for open faced sandwiches, cooked chichen or dip for pretzels

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