Choose the mustard first
Mild to medium smooth mustard makes an even sauce. Whole-grain mustard can replace part of it but changes the texture. Very hot mustard cannot be sensibly balanced by adding unlimited honey; begin with a suitable variety. Brief heating combines the ingredients without a long hard boil. A small saucepan keeps this modest quantity from drying around the edges of a broad hot pan. Taste after cooling slightly, since heat changes the way sharpness is perceived.
Prepared mustard already contributes salt, so taste before adding more. A mild honey leaves the mustard flavor clearer than a strongly flavored honey. Stir again after cooling; slight thickening is normal and can be corrected with a little water rather than starting over or adding more vinegar automatically. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Makes about 1 cup / 250 ml
Ingredients
- ½ cup / 120 g prepared mustard
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- ¼ cup / 60 ml water
- 1 tbsp canola oil
- ½ tsp paprika
- ¼ tsp black pepper
- ¼ tsp fine salt
Method
- Whisk mustard, vinegar, honey and water in a small saucepan. Stir in oil, paprika, pepper and salt.
- Warm over low heat for about five minutes, stirring. Simmer gently rather than reducing aggressively. If the edge begins to dry, lower the heat and add a tablespoon of water.
- Remove from heat and cool briefly. The sauce should leave a thin coating on a spoon. Serve at the table or use a separate portion in the final grilling minutes; anything from a raw-meat bowl must not return to the saucepan.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
