This delicate, yet scrumptious mayo mustard sauce makes an ordinary burger taste extraordinary.This may not be headline news, but I love watching cooking shows!
I absolutely adore Ina Garten. Seriously, she can do no wrong.
Her sweet attitude and relaxed sense of humor makes you feel like you can do anything in the kitchen. She teaches you how to entertain with style and simplicity. She can “wow” her guests all while keeping cool.
I am a firm believer that the food I serve at my get together be prepared ahead of time so that I too can enjoy the party and visit with my guests.
Whenever I find a tasty recipe that can be made the day before and can be used in a variety of ways, I am pretty thrilled. Ina Garten’s recipe for Mustard Mayo sauce is delicious and the perfect spread or dipping sauce for burgers, chicken or salmon. And it goes so perfectly with my Sideline Sausage Skewer Bites. Add this Mustard Mayo to grilled chicken sausage burgers and everyone will gobble them up. I caramelize some sweet onions first. To the same pan I sauté the yellow peppers. After spreading a good serving of sauce on the rolls, I pile on the chicken sausage, onions, peppers and a heaping mound of fresh peppery arugula.
The colors are gorgeous! A mouthwatering and flavorful burger for the family or to serve at a casual get together.
Do you have a make ahead sauce?
- Hamburger buns
- Italian chicken sausage patties
- Sweet onion thinly sliced
- Yellow pepper sliced into rings
- Fresh arugula
- For Sauce:
- 1 1/2 cups mayonnaise
- 3 tbsp Dijon mustard
- 1 1/2 tbsp whole-grain mustard
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
- Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl.
- Cook and caramelize onions in a skillet.
- Cook peppers in the same skilet until lightly browned, but still firm.
- Cook sausage patties on grill or in skillet.
- Top both sides of bun with the mustard mayo sauce.
- Layer the chicken, peppers and onions onto the bun.
- Top with a heaping mound of arugula.
Sauce can be made ahead and kept in refrigerator for a few days.
Before serving, bring to room temperature.
Find Ina’s recipe here.