Celebrating Modern Jewish Living Through Food, Tradition, and Family
Honey Mustard Sauce
The Backstory: My daughter, Jodi, prefers this Honey Mustard Sauce to plain mustard. I can understand why. The sweetness and the spices of the mustard add so much flavor to many dishes. You get that ying and yang of sweet and savory with every bite. Honey mustard is especially good with Chicken Fingers, BBQ, on turkey sandwiches, veggie wraps, and as a dip for pretzels, and raw veggies. It’s versatile enough to be used as a spread and as a dip. One of the ways I have used this sauce, is to brush some on any steaks or chops, that I am grilling. Plus I am sure I left out a few good meals that this would brighten up. It also takes about 10 minutes to make. What’s not to love? More of the Backstory after the recipe…
Honey Mustard Sauce
The addition of honey to tangy mustard make this a smooth and spicy sauce. It compliments an array of sandwiches, wraps, and is a wonderful glaze for fish and chicken (as well as a terrific dip for veggies). See what you can add to your meals. Experiment!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Ingredients
- 2 tbsp. cornstarch
- 1/2 cup honey
- 1/4 cup mustard Dijon or yellow (your choice)
- 1 tbsp. water
Instructions
-
Mix 1 tbsp. of water with the cornstarch. Place in a saucepan on low heat and add honey and mustard. Cook until it boils, stirring constantly. When it comes to a boil, let boil for one minute more. Remove and let cool. Place in a serving dish and refrigerate until using.
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Myrna Turek
I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
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