Dijon Mustard and Honey Sauce for Chicken or Fish

 

Manuka Honey and Dijon Mustard Sauce

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

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.

Variations and Serving

Cook your chicken or fish through, plate and serve with a side of potato or rice drizzled with sauce, and a salad.

**Hint:  this sauce can also be used for potato gratin shown in the recipe photo: simply add an additional tablespoon of flour, 1/4 teaspoon garlic salt, and 1/2 cup of cream or sour cream. Thickly slice peeled potatoes, make 3-4 layers with the sauce, thinly sliced white onion and grated cheese.  Top with Panko crumbs and bake for 1 hour at 180 c.