990 custard sauce recipes

Red devil eggs stuffed with deviled ham, mayo, mustard, Worcestershire, and grated onion. A retro appetizer with serious savory depth, ready in just 10 minutes.

Asian-inspired sesame dressing with toasted sesame seeds, peanut butter, roasted garlic, dry mustard, and a sweet-tangy vinaigrette base. Ready in 5 minutes.

Ranch-style round steak dredged in mustard-seasoned flour, browned in a skillet, and braised until fork-tender with a Worcestershire gravy. Classic country cooking.

Welsh rarebit with sharp cheddar melted in beer, eggs, dry mustard, and Worcestershire. Microwave method, spooned over ham and toast triangles.

Let a little Welsh heritage into your life with this scrumptious dish that is perfect dinner to enjoy with guests.

Honey mustard soy vinaigrette whisked with white wine vinegar and fresh dill. An Asian-meets-French salad dressing that pairs with cabbage, zucchini, and hearty greens.

Devilish eggs (Cajun-style deviled eggs) with hot pepper sauce, Dijon mustard, dill relish, and pimentos. A spicy upgrade on the classic Southern appetizer with real heat.

An easy and no-fail recipe for classic meatloaf with several variations for leftovers. It doesn't take long to make at all, and is very tasty

Dramatic flambéed steak Diane with brandy flames and rich pan sauce. Classic tableside preparation brings French restaurant flair to your home kitchen.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

5-minute Asian black bean marinade with fermented bean sauce, sesame oil, dry sherry, and mustard. Bold umami flavor for grilled chicken, lamb, or barbecue that transforms any protein.

Buttermilk-marinated fried turkey cutlets coated in toasted bread crumbs with cayenne and Worcestershire. Pan-fried golden and served with gravy over dumplings or spaetzle.

Yankee brisket pulled barbecue makes tender pulled BBQ without a smoker: brisket slow-roasted with liquid smoke, chilled, shredded, then simmered in a homemade tangy-sweet-spicy sauce. A make-ahead crowd-pleaser for sandwiches.

Barbecue ribs braised foil-wrapped in the oven, then basted with a sweet-savory sauce of brown sugar, dark rum, soy, and Worcestershire. Fall-apart tender pork ribs with a glossy, sticky glaze.

A tangy, creamy Southern dipping sauce made with mayo, ketchup, chili sauce, Worcestershire, garlic, and a dash of hot sauce. No cooking required. Mix, chill, and dunk away.

A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!