Hot Mustard Sauce
By Diane UngerPublished on March 11, 2013
Time
5 minutes, plus 2¼ hours resting
Yield
Makes about ½ cup sauce
Ingredients
3 tablespoons cold water 2 tablespoons dry mustard ½ teaspoon salt ½ cup Dijon mustard 2 tablespoons honey
Before You Begin
The longer this sauce sits the milder it becomes.
Instructions
- Whisk water, dry mustard, and salt together in bowl until smooth; let sit for 15 minutes. Whisk in Dijon mustard and honey. Cover and let sit at room temperature for at least 2 hours. Use immediately or transfer sauce to glass jar with tight-fitting lid and refrigerate for up to 2 months.
Time
5 minutes, plus 2¼ hours restingYield
Makes about ½ cup sauceIngredients
3 tablespoons cold water
2 tablespoons dry mustard
½ teaspoon salt
½ cup Dijon mustard
2 tablespoons honey
Ingredients
3 tablespoons cold water
2 tablespoons dry mustard
½ teaspoon salt
½ cup Dijon mustard
2 tablespoons honey
Ingredients
3 tablespoons cold water
2 tablespoons dry mustard
½ teaspoon salt
½ cup Dijon mustard
2 tablespoons honey
Why This Recipe Works
For well-rounded flavor and smooth, creamy texture, we use two kinds of mustard in this simple sauce. Letting the dry mustard “bloom” in water before adding the rest of the ingredients releases potent flavor compounds. Dijon mustard rounds out the bite of the mustard powder, and honey adds a touch of sweetness and a silky texture to the sauce.
Before You Begin
The longer this sauce sits the milder it becomes.
Instructions
- Whisk water, dry mustard, and salt together in bowl until smooth; let sit for 15 minutes. Whisk in Dijon mustard and honey. Cover and let sit at room temperature for at least 2 hours. Use immediately or transfer sauce to glass jar with tight-fitting lid and refrigerate for up to 2 months.
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