This $2.79 Trader Joe’s Condiment Upgrades All of My Dishes

While I have plenty of condiments spilling from the door shelves into the main fridge, mustard dominates. I have no less than five types of mustard in my fridge at any given time. Some might call this excessive, while fellow mustard lovers would call it borderline pathetic. It’s a wide world of mustard out there, and we’re lucky to live in it.

My most recent mustard discovery is at my local Trader Joe’s. The chain is known for its inventive sauces and condiments, and I try to pick up a new one every trip or two. I grabbed an unassuming jar of their Aioli Garlic Mustard Sauce (say that five times fast) during my last visit, intrigued by the combination of delicious words and the $2.79 price tag. 

I then proceeded to try it out in all sorts of dishes, and I was not disappointed.

Why I Love Trader Joe’s Aioli Garlic Mustard Sauce

First things first: This is a mustard-forward condiment. It’s way more mustard than aioli, not that it’s a bad thing. It is creamier than your standard mustard, with a bit of richness thanks to the aioli. It also has a nice level of garlic, just enough to add an extra layer of flavor.

I like that the mustard sauce still has a good Dijon punch, but it’s slightly less intense and has more creaminess than your standard mustard. The garlic doesn’t hurt, either, since mustard and garlic are a natural flavor pairing. This makes TJ’s Aioli Garlic Mustard Sauce more of a one-stop condiment, adding lots of flavor to sandwiches, salads, and more.

How I Use Trader Joe’s Aioli Garlic Mustard Sauce

The first thing I tested it out on was a tuna salad. After some tasting and adjusting, I ended up adding a ratio of one part mustard sauce to two to three parts mayonnaise to the tuna salad. The Aioli Garlic Mustard Sauce added a nice kick of flavor all on its own, and the only other seasoning I added was a bit of salt and pepper. I’ll be trying it out in chicken and egg salads, too.

I used the mustard sauce to top salmon fillets before topping them with panko breadcrumbs and a drizzle of olive oil and baking in the oven. It was a flavorful, quick, and easy dinner that took three minutes to prep. Try it on chicken breasts or thighs, too.

And don’t skip sandwiches. I love using it for mustard-grilled burgers (spread some on the raw patty before griddling, mustard-side down) or simply as a topping. It’s excellent on hot dogs, sausages, turkey and ham sandwiches, and more.

Make the Easiest Vinaigrette

The mustard sauce really shines in a savory vinaigrette, ideal for green salads and pasta salads. 

Combine 2 teaspoons of mustard with 1/2 cup of olive oil and 3 to 4 tablespoons of fresh lemon juice, red wine vinegar, or a combination of the two. Add a pinch of salt and pepper and whisk thoroughly or (my preferred method) combine in a jar and shake until well combined.