| Manuka Honey and Dijon Mustard Sauce served with panfried New Zealand Swordfish and Potato Gratin. This Manuka Honey and Dijon Mustard sauce is fabulous with chicken or fish. Dijon mustard sits apart in terms of its zingy flavor compared with other types of mustard. Similarly, New Zealand Manuka Honey has a deep and unique flavor of its own, too. That said, use whatever mustard paste or honey you have, and you will still achieve a nice sauce. |
Recipe
Utensils
Small saucepan
Measuring spoons
Mixing spoon
Whisk
Ingredients
1 tablespoon plain high-grade flour
2 tablespoons butter
1/4 teaspoon garlic salt
1/3rd cup chicken stock or broth (ready-made or use a chicken stock cube and add water to measure)
1 tablespoon Manuka honey, melted (10-15 seconds in microwave)
2 tablespoons Dijon Mustard
1 teaspoon wholegrain mustard (for visual effect, leave out if you don't have it)
1 teaspoon Horseradish sauce (if you don't have it, leave it out)
3/4 cup runny whipping cream
Cracked pepper to finish
Method
Melt butter in saucepan on low heat. Do not burn.
Sprinkle in flour and whisk the roux until the flour is blended
Slowly whisk in garlic salt, melted honey, Dijon mustard and chicken stock.
Heat on low heat continuing to whisk until blended and thickening.
Blend in cream but don't 'cook' the cream - it only needs to be warmed.
Add a teaspoon of corn flour if you want a thicker sauce.