learning to make memories in your kitchen ...
Sauce with honey and Dijon mustard
Posted by: Willy
Excuse my translation, I trust that it will be useful anyway. My wish is to share this moment with you and our entire family and surprise you and make your smiles. If you need any help please write to me through the Contact option at the top menu. It's a great day to cook! Come with me to the kitchen. Makes 1 cup of sauce. Very appropriate for fresh salads mainly. Ingredients: 1/2 cup of homemade Mayonnaise (see the recipe in Sauces or follow the link under these ingredients) 1 tbsp of Dijon Mustard 1 tbsp of yellow mustard (the usual) 6 tabltbspespoons of Bee Honey The Juice of 1/2 Acid Lemon (or Lime in USA) 3 tbsp of Extra Virgin Olive Oil Salt and pepper The Secret: the homemade mayonnaise base.
Enlaces: Mayonnaise (traditional)
Method: Mix all the ingredients vigorously with a fork. Taste and adjust the seasoning. The final texture should be that of a creamy but flowing sauce. If it is too thick, you can thin it with olive oil. They can keep it at room temperature.
Personal Notes (only you will see them, no one else):
Blog (comments and recommendations about this recipe): 2019-11-22 Willy: La vida pasa muy rápido, el mundo no se detiene. No descuides ni desaproveches ningún momento sea bueno o malo. No lo retrases y reúnete con los que amas. 2019-10-31 Willy: El verdadero Secreto en lo que hagas en tu vida es convertir las desventajas en ventajas. Atrévete. 2019-10-28 Willy: La vida pasa muy rápido, el mundo no se detiene. No debemos descuidar ni desaprovechar ningún momento sea bueno o malo. Reúnete con tu familia y amigos, hazlos sonreír y disfruta. 2019-10-22 Willy: La perfección está en los pequeños errores. Atrévete y prepara algo rico y especial, sin duda tendrás éxito. 2019-10-20 Willy: Hoy es el Día Internacional del Chef. Felicitaciones a todos los que aman cocinar. 2019-10-17 Willy: Bienvenidos a compartir notas con toda la familia. Es un magnífico día para compartir tu sonrisa, vamos a divertirnos! New blog entry (can be seen by whoever consults this recipe, comments and recommendations):
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