|Nutritional Guidelines (per serving)|
|Servings: 1 1/3 cup sauce (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This sweet honey mustard barbecue sauce works great on poultry and pork. It's easy to make ahead, you can store for up to a week in your refrigerator. The key to this honey mustard is using two types of mustard: dijon and whole-grain. The combination creates a more complex mustard flavor and the whole-grain mustard provides some texture to the condiment. Try different types of mustards to alter the flavor of your honey mustard sauce.
Dark honey tends to have a stronger flavor than lighter colored honey. Look for it in better grocery stores, farm stands, or farmer's markets. If you can't find it, don't fret. Use whatever honey you can find. To avoid having your honey stick to your measuring cup, give the measuring scoop a quick spray with non-stick cooking spray before measuring the honey. The honey will then slide right out of the measuring scoop into the pan.
If you don't have shallots, use a quarter of a red or sweet onion. Be sure to chop the onion to a very small mince. You are making a sauce and don't want big chunks of onion in the honey mustard.
Honey mustard is a versatile condiment. It's a classic with chicken fingers, goes great with french fries, and is tasty as a spread on a sandwich. Try it anywhere in place of ketchup or mayonnaise.
- 1/2 cup Dijon mustard
- 1/2 cup dark honey
- 1/4 cup vegetable oil
- 2 tablespoons cider vinegar
- 2 tablespoons water
- 2 tablespoons whole-grain (or stone-ground mustard)
- 2 tablespoons shallots (minced)
In a medium saucepan heat oil and add shallots.
Cook for two to three minutes over medium heat until shallots begin to sweat (not fry).
Add remaining ingredients and let the sauce simmer for six to eight minutes, stirring often.
Reduce heat if sauce bubbles too much.
Once cooked through, remove from heat and allow the sauce to cool for 15 minutes.
To use, simply apply sauce to poultry or pork toward the last 15 to 20 minutes of cook time.
Since the sauce contains sugar, using any earlier in the process can cause the sauce to burn. If making ahead, store sauce in an airtight container in the refrigerator for up to a week. Warm in microwave for 20 to 30 seconds before using.
This honey mustard is so tasty, it also makes a nice gift. The recipe is easy to double or triple into a big batch. Once the honey mustard is cool, pour it into jars, add the lid, and tie a ribbon around it. A cute gift card with a note and the ingredients complete the gift.