Honey Mustard Sauce (Two Ways)
I love honey mustard. I used to think it was only good for one thing: dip for chicken strips. Boy was I wrong!
When I perfected my recipe for homemade mustard, I knew that I had to create a sweet & tangy version stat. Not only was it so stinkin' simple to make but I've discovered that it is amazing on baked or grilled chicken. I also blend it up with avocado oil to make a delicious dressing for salads and coleslaw.
Honey Mustard Sauce - Preparation One
If you already have a jar of my Spicy Whole-Grain Mustard in the fridge, then this is incredibly simple. Actually, it's so simple that I almost feel guilty for dedicating a blog post to this "recipe." Anyway, here it is...
- Use equal parts mustard and raw honey. Stir together. Bam! You're done!
Honey Mustard Sauce - Preparation Two
If you don't have a jar of my Spicy Whole-Grain Mustard ready, then you can still whip up honey mustard pretty quickly by grinding the mustard seeds first. This is also a good preparation if you prefer your honey mustard to be smooth in texture.
- 2 tbsp of mustard seeds* (yields 4 tbsp after it is ground)
- 2 tbsp of raw, local honey
- 1-2 tbsp of water
- pinch of turmeric (optional, for colour)
*You could also make this even easier and buy pre-ground mustard
- Grind mustard seeds with a pestle and mortar or a coffee grinder (tip: grind rice in between uses to prevent cross-contamination between coffee and/or different spices)
- Put the powder in a bowl and add turmeric, honey and 1 tbsp of water
- Stir together and add additional water to desired consistency
- Let sit out on the counter for at least 10 minutes before tasting; the flavours will "mellow" the longer it sits
- Make adjustments as needed, then put in jar in the fridge
Over the summer, I used this recipe on my grilled chicken legs and it was a family hit! I meant to take a picture but every time I made it, we were all drooling and feasting to fast. My apologies--you'll just have to trust me! :)