Honey and mustard sauce with vinegar and olive oil

Delicious sauce is perfect for almost any dish! Honey sauce of French cuisine is the basis of many wonderful dishes. These are not only all kinds of salads and dishes made from boiled vegetables, but also various meat dishes. In the latter case, additional ingredients must be added to the sauce. However, I think that every housewife will be able to determine for herself how best to use this culinary recipe, isn't it?

Milada

Recipe author

Honey and mustard sauce with vinegar and olive oil

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Composition / ingredients

Servings:

Honey

Olive oil

Vinegar

1.5

Mustard (fresh)

0.5

Ground black pepper (it is better to take crushed allspice)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 1 % 1 g

Fats 33 % 25 g

Carbohydrates 66 % 50 g

473 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 10 min

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Honey should be warmed up slightly before cooking. By the way, vinegar at the same time can be both apple and wine – here it is at your personal discretion. Pour olive oil into a bowl, start beating with a mixer at low speed. After gradually adding other ingredients, and last of all – warmed honey. Beat for a minute. If everything is done correctly, the sauce will take on a whitish hue (for some it takes the form of mayonnaise). In principle, this is mayonnaise, only homemade, with the addition of honey and without egg yolks. This sauce is perfectly stored in a cool place, so it can be prepared for the future. Although I personally did not dare to keep it in any other place except the refrigerator.