Honey-mustard sauce: the best addition to the meat

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Every gourmet knows that the best complement to the meat is properly cooked honey-mustard sauce. He will give a refined taste, bring spice and unusual in dishes from chicken, pork, beef. The perfect combination of turns, and in harmony with the fish.

Honey-mustard sauce for chicken

Chicken meat is often used for cooking

all kinds of dishes. To all of the ingredients began to play with new colors, gained rich taste and aroma, it is possible to file them with the sauce.

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There are several options for cooking honey-mustard sauce. They are simple and unexpected combinations of ingredients that should not scare.

№1 Recipe

It should be:

2 tbsp. spoons liquid honey, 2 tbsp. spoon of mustard, 1 tbsp. spoon of lemon juice, 2-3 tbsp. tablespoons vegetable oil, garlic, various spices - on request and taste.

How to prepare:

1. Honey put in a small container and add to it is not very spicy mustard. Mix well.
2. to squeeze out the right amount of lemon juice, add it to the mixture.
3. After that, here it is necessary to add a couple of spoonfuls of refined vegetable oil and whip.
4. To complete the cooking process can be squeezed out in the dressing garlic clove and add spices. Store honey-mustard sauce a must in the refrigerator.

№2 Recipe

It should be:

150 grams of honey, 100 g Dijon Mustard 1-2 tbsp. spoons soy sauce, onion, ginger root 10 c.

As pr igotovit b:

1. In a blender put the cleaned onion, honey, fresh ginger root, mustard, soy sauce.
2. The whole structure finely chop and let it brew.

№3 Recipe

It should be:

1 tbsp. spoon of Dijon mustard, 2 tbsp. spoons of honey, 2 tbsp. olive oil, 1 tbsp. of lemon juice, 1 tbsp. spoon of ginger, salt.

How to prepare:

1. Remove the ginger, rubbed it into a fine grater.
2. Using a blender mix well mustard, honey, lemon juice and olive oil.
3. Add ginger and stir again carefully.
4. salt.

Meat honey mustard sauce

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It should be:

1, 5-2 kg - pork meat (neck, ham) can be on the bone, 1 mustard Bank, 2-3 tbsp. honey, condiments: for 0, 5 teaspoons ginger, white pepper coarse, turmeric, tarragon, rosemary, and 1, 5 teaspoons basil, garlic cloves 2...

How to prepare:

1. Make the sauce: in a deep bowl with mustard, put the honey, mix thoroughly. Add spices and herbs. Pickle sauce is not necessary!
2. The washed and dried piece of pork put on the foil. Make a few cuts in it and put in the floor of garlic cloves.

   Thereafter, a thick coat with meat filling layer and immediately wrap it with foil. The seam in this case must stay on top.

   Put everything on the tray and put in an oven preheated to 200 degrees.

3. Bake the dish takes about 1, 5-2, 5:00, depending on the size and type of meat.
4. When the meat is a little propechetsya seam is desirable to reveal that the top dishes browned and it formed a light crust.
5. From this point must be periodically watered pork juice, which dripped from it.
6. The finished dish from the oven and cool without removing from foil.
7. Serve cold as an appetizer (serve in this case can be any green) or as hot, cut into chunks (not forgetting the garnish: potatoes, mashed potatoes, buckwheat, tomato salad).

In the story, see recipe sauce loin in German:

Bon Appetit!