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The 2-Ingredient Creamy Sauce I Use to Make Chicken More Delicious

Christine GallarySenior Recipe Editor
Christine GallarySenior Recipe Editor
After graduating from Le Cordon Bleu in Paris, I worked at Cook's Illustrated and CHOW's test kitchens. I've edited and tested recipes for more than 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. My favorite taste testers are my husband, Hayden, and daughter, Sophie.
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Sliced chicken breast being dipped into a creamy mustard sauce in a blue bowl, with additional chicken slices on the side.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

There are so many ways you can use mustard, but one of my favorites is also the easiest: mixing it with store-bought or homemade mayonnaise into a fun-to-say spread called Dijonnaise. When combined, these two classic condiments balance each other out so well that I find myself using it to perk up everything from a basic cooked chicken breast to juicy burgers. Once you taste Dijonnaise, you’ll wonder where it’s been all your life!

What Makes Homemade Dijonnaise So Great

Mustard is strong and spicy, and mayonnaise can be really rich — but when they’re mixed together, they temper each other so that you’re left with a creamy spread that’s not too rich, not too spicy, and just the right amount of tangy. 

Dijonnaise can be used as a dip for french fries or chicken tenders, or as a spread in sandwiches like a ham and cheese baguette. Want to take your grilled cheese to the next level? Spread Dijonnaise onto the bread instead of butter or regular mayonnaise before grilling instead! 

Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

How to Make Homemade Dijonnaise

The ratio of mustard to mayonnaise will vary depending on whether you’re using smooth or whole-grain mustard. 

  • For whole-grain Dijonnaise: Mix together 1/2 cup mayonnaise and 1/4 cup whole-grain Dijon mustard (2:1 ratio).
  • For smooth Dijonnaise: Mix together 1/2 cup mayonnaise and 1 tablespoon smooth Dijon mustard (4:1 ratio).
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

Tips for Making Homemade Dijonnaise

  • Make it your own. The above ratios are just starting points. Taste and add more mustard, black pepper, or even lemon juice to taste until you get it perfect for you.
  • Don’t stop with Dijon. While Dijon is the classic mustard in Dijonnaise, no one’s going to stop you from using yellow mustard or even honey mustard instead.

This post originally appeared on The Kitchn. See it there: The 2-Ingredient Creamy Sauce I Use to Make Chicken More Delicious

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