Wednesday, June 20, 2007

What a Honey Mustard Sauce

We love the flavors available in restaurants...adventuresome flavors that really make us feel happy! We're finding ourselves creating more and more meals that reflect these same flavors. Over the weekend, we longed for tubs of Chipotle's salsas....sweet corn salsa with lime chips, and fresh tomato salsa with it's wondeful spicyness! So we gathered our ingredients and experimented---with marvelous results!! More on that later...

But today, we hungered for some yummy honey mustard sauce to put on our sandwiches. Not the bottled kind..... but something homemade and decadent in flavor and texture! We lucked out in that we had wonderful, white, yeasty rolls left over from a previous meal that we paired with mounds of slivered ham...but now about that honey mustard sauce....

We drew the yummiest of ingredients out of the fridge and began our brief preparation:


1/4 cup sour cream - we used Fat Free today!
1/2 tsp. classic yellow mustard
1/2 tsp. stone ground mustard (see below)
2 tsp. honey
1/8 tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. salt

Blend and slather! Adjust seasonings to taste! We used a bit more, but you might not want to.

What kind of things do you like on your sandwiches?? Do you have special sauces and secret things you do to make yours the best ever? Asiago cheese? Homemade barbeque sauce? Wonderful breads? Here are some of our secrets:


We love to buy Bob Evans yeast rolls and pair them with sandwich fillings. They're fluffy and so full of flavor that the entire sandwich is raised up to a new level

Go to this site to find a Bob Evans near you...and while you're there, buy some of their Wildfire Barbeque Sauce!

Now, for our stone ground mustard. Have you found Ingelhoffer Stone Ground Mustard yet? We love the size of the grains in it! If you can't find it in your local grocery, you can find it online here:

Mix a teaspoon or two of this wonderful mustard into a half jar of high quality apple jelly ( taste it as you go, so it will suit you!), warm it slightly, and serve it alongside a baked ham dinner. Your guests will marvel!

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