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Honey and mustard sauce with vinegar and olive oil

Honey-Mustard Sauce with Vinegar and Olive Oil

This delightful sauce is perfect for almost any dish! This French honey sauce is the base for many wonderful dishes — not just all sorts of salads and dishes made with boiled vegetables, but various meat dishes too. In the latter case, you'll need to add extra ingredients to the sauce. Still, I think every cook can figure out for herself how best to use this recipe, don't you?

Milada

Recipe author

Honey and mustard sauce with vinegar and olive oil

Composition / ingredients

Servings:

Honey

Olive oil

Vinegar

1.5

Mustard (fresh)

0.5

Ground black pepper (crushed allspice works even better)

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

Cooking method

Cooking time: 10 min

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It's best to warm the honey slightly before you start. By the way, the vinegar can be either apple cider or wine vinegar — that's entirely up to you. Pour the olive oil into a bowl and begin beating with a mixer on low speed. Then gradually add the other ingredients, and the warmed honey last of all. Beat for about a minute. If you've done everything right, the sauce will take on a whitish hue (for some people it ends up looking like mayonnaise). And in essence it is mayonnaise — just homemade, with honey added and no egg yolks. This sauce keeps very well in a cool place, so you can make it ahead. That said, I personally didn't dare keep it anywhere but the refrigerator.