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Mustard Sauce

We were looking for a sauce to use up the remains of a Dijon mustard jar and, since we were serving salmon, we decide to add some fresh herbs. Rosemary is particularly nice in combination with salmon. The resulting sauce is sharp from the mustard, a little sweet from the honey, and has a nice texture from the whole mustard seeds. It is nice on the fish and also on a lunchtime salad.

Servings and Times

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 0 minutes

Tools and Appliances

Ramekin

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Ingredients

3 tablespoons Dijon mustard (Grey Poupon)
3 tablespoons water
1 tablespoon clover honey
2 teaspoons yellow mustard seeds
½ teaspoon fresh rosemary
½ teaspoon fresh Italian leaf parsley

We combine all of the ingredients in a ramekin and stir well. We leave it out for 30 minutes to reach room temperature and serve. The remaining sauce we cover with plastic wrap and refrigerate.

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