Honey mustard sauce

Wonderful spicy sweet and sour dressing. Often, a properly selected sauce allows dishes to open up from a new side, making them only tastier. A versatile sweet and savory sauce based on honey, mustard and olive oil is suitable for meat, poultry, fish, as well as fresh vegetable salads.

Maria

Recipe author

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Composition / ingredients

Servings:

Honey

Mustard

Olive oil

Lemon juice

Ground black pepper (freshly ground is better)

to taste

Salt (pinch)

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 46 % 34 g

Carbohydrates 53 % 39 g

500 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 10 min

Step 1:
To prepare honey mustard sauce, we will need: 2 tablespoons of liquid honey; 2 tablespoons of mustard; 3 tablespoons of olive oil; 1 tablespoon of lemon juice; freshly ground black pepper and a pinch of salt.
Step 2:
In a bowl, combine liquid honey, olive oil, mustard, lemon juice. If the honey is candied, then you should first melt it. Beat everything well until smooth. At first, it is better to just mix the ingredients so that the olive oil is combined with honey and lemon juice and only after that start whipping fully. If you immediately start whipping without prior stirring, light olive oil can splash out of the bowl.
Step 3:
Add salt and pepper to the sauce and beat again until the salt dissolves.
Step 4:
Pour the finished sauce into a special saucepan with a spout.
Step 5:
Honey mustard sauce can be served with meat, poultry and fish, as well as with various salads of fresh vegetables. Honey-mustard sauce should be stored in a hermetically sealed jar in the refrigerator for no more than a week. Bon appetit!

This is one of the most common and frequently used sauces.
Mustard for sauce can be taken any: Russian, Dijon or French with grains. It all depends on which one you prefer the most. I used Russian.
It is also worth considering that replacing mustard will entail a change in taste in the sauce. For example, with Russian mustard, the sauce turns out to be slightly spicy, and with French, on the contrary, it is even sweeter.
Honey also affects the taste of the finished sauce. I use ordinary flower honey at the stage of the very beginning of candying. With chestnut or buckwheat honey, the taste and color of the sauce will be more tart.
In some recipes, garlic passed through a press, soy sauce instead of salt and raw yolk are added to the sauce. There are many options for preparing this dressing. I give the basic version, and there you can change it at your discretion and taste.