Triple-Mustard Sauce
Mustard and honey are a combination that's ideal for lamb or tuna steaks. It's a bit too pungent to use for dipping, but the flavor mellows with cooking. Brush the sauce liberally on meat or fish before and during grilling. The recipe makes enough for about 1 1/2 pounds of lamb or fish.
Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about Generous 3/4 cup
Mustard
No-Cook
Summer
Bon Appétit
- 2 tablespoons olive oil
- 1 teaspoon dry mustard
- 1/4 cup dijon mustard
- 2 teaspoons honey
- 3 tablespoons brandy
- Carbohydrate 14 g(5%)
- Fat 21 g(32%)
- Fiber 3 g(11%)
- Protein 3 g(7%)
- Saturated Fat 3 g(14%)
- Sodium 462 mg(19%)
- Calories 299
Preparation Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead. Cover and chill.)
Preparation Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead. Cover and chill.)
