Start to Finish: 10 minutes
Servings: About 1 cup
Difficulty Level: Easy

Honey and mustard create a classic combination, with the sweetness of the honey balancing the spicy heat of the mustard seed. The result is a complex flavor that is easy to achieve with just a few ingredients. Use it as a dipping sauce for meat and vegetables, or baste it on chicken or pork before grilling or roasting or on salmon as a finishing sauce. With a few adjustments, you can even use it as a salad dressing.


Ingredients

  • 1 tablespoon brown sugar
  • 1 teaspoon cider, champagne, rice wine or white wine vinegar
  • 1/2 cup Dijon mustard
  • 1/2 cup sour cream or mayonnaise
  • 1 1/2 tablespoons honey
  • Salt and pepper to taste

Directions

Whisk sugar and vinegar in a small bowl until the sugar has dissolved.

Add the rest of the ingredients and whisk until smooth.

This sauce can be prepared up to one week ahead of time and kept chilled in the refrigerator; bring it to room temperature before use.

Tips and Alternatives

Add the vinegar and sugar to the bowl of a small food processor, stir until the sugar is dissolved and then add the rest of the ingredients and blend.

Omit the sugar and use 1/2 to 1 tablespoon more honey instead.

Substitute mayonnaise for the sour cream if desired.

Add 1/2 teaspoon of dried dill or up to 1 tablespoon of fresh chopped dill. You can also experiment with adding fresh or dried rosemary or thyme.

To make this into a salad dressing, omit the sour cream and use 1/3 cup of olive oil instead. Use a tablespoon of vinegar instead of a teaspoon as well.

Warnings

The better the mustard, the better your sauce will be; do not use yellow mustard here. You can try substituting whole-grain mustard if you like, but the result will not be smooth. You can also experiment with other mustards. A good mittelscharf German mustard works particularly well. If you are using a honey mustard or a sweeter-flavored mustard such as cranberry, omit the brown sugar; you may need to reduce the amount of honey in the recipe.