Hot Mustard Sauce

From Cook's Country | April/May 2013

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… read more

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.

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The longer this sauce sits the milder it becomes.

Ingredients

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