27 September, 2015
Honey Mustard Sauce
Honey Mustard Sauce
Serves: 4-6
Ingredients:
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, finely diced
- 2 tablespoons butter
- 2 tablespoons plain flour
- 1/2 cup C4K Kitchen’s Chicken Stock or store bought store
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1/2 cup sour cream
Ingredients:
- Melt the butter in a heavy based frying pan and sauté off the onion, celery and garlic for approximately 3 minutes until softened
- Add the plain flour and create a roux stirring while cooking out the flour for approximately 2 minutes
- Add in the stock, honey and mustards and simmer for 5 minutes to allow the flavour to infuse
- Stir in the sour cream and allow to come to temperature then serve.
Recipe Notes:
- Picture shows the sauce drizzled over oven roasted chicken drumsticks
- If using diced chicken, lamb or beef add in with the onion, celery and garlic and cook in the sauce adjusting the overall cooking time to ensure the meat is cooked through
- The leftovers are to be stored covered in the fridge and used within 2 days
- The sauce can be frozen and consumed within 30 days.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.