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Saturday, July 19, 2008

Recipe: Warm Mustard Sauce

This is good as a sauce or as a basting for chicken or pork loin roast. Coat the meat while roasting and serve the rest as a sauce on the side.

About 2/3 Cup

1/3 C prepared mustard
3 T honey
2 T olive oil or vegetable oil
1 T red wine or balsamic vinegar
1 t ground sage
½ t salt
½ t freshly ground pepper

Combine all of the ingredients in a small saucepan and mix well to blend. Place over a medium-low heat and heat until very warm, but do not boil.

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