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. Originally served as part of A Mustard Theme.

Ingredients

• 3 tablespoons Dijon mustard
• 3 tablespoons water
• 1 tablespoon clover honey
• 2 teaspoons yellow mustard seeds
• ½ teaspoon fresh rosemary (cleaned and chopped)
• ½ teaspoon fresh Italian leaf parsley (cleaned and chopped)

Instructions