A versatile sauce for many dishes and we've included three!

Honey mustard sauce is a very tasty addition to your apéro table. It's sweet and tangy, it's sweet and a little bit spicy, and it's super sweet because it takes no more than five minutes to make and keeps for up to a week. The longer it stores in the fridge, the stronger the flavor. So, if it's not spicy tasting right when you make it, the next day you'll catch that hint of cayenne at the back of the throat. It can be served to accompany an array of finger foods. It can be more fatty or more healthy. It can be used for a plethora of things in the kitchen, such as: marinade for barbecue, deviled eggs, as a glaze for a pork roast or ham, as a sauce on a hamburger, glaze for seared ahi tuna, on a mahi-mahi burger.... an wonderfully endless list of dishes to which this simple dipping sauce adds an extra dimension you may not have considered.

• 1/4 cup of Greek yoghurt
• 1/4 cup of mayonnaise (egg based)
  • Important note: I prefer the combination of Greek yoghurt - GREEK because of the thick consistency - and mayo; OR you can use only Greek yoghurt; OR you can use only mayonnaise 
• 1/4 cup of very good honey
• 1/4 cup of Dijon mustard (optional: + 1 tablespoon for extra mustard taste)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika powder
• 1/4 to 1/2 teaspoon cayenne
• Optional: for fish marinade, add 1/4 cup of chopped fresh dill

Dipping Sauce

• Combine all ingredients
• taste and adjust
• Serve with apéro fingerfoods like chicken or pork eggrolls (nems), chicken fingers or nuggets, mini-satays, veggie tray etc.
• Store for up to a week in an airtight container in the fridge.

Deviled eggs

• Boil eggs to hard (8 minutes to 10 minutes but it really depends on altitude...  boiling eggs to perfection is literally a science!)
• Drop in cold water
• Peel the eggs and set aside to cool
• When cooled, slice the eggs in half lengthwise
• Remove the egg yolks into a bowl and arrange the whites onto a serving tray
• Mash the egg yolks with honey-mustard sauce using one tablespoon at a time, until you have a creamy smooth consistency
• Fill the egg whites with the filling either crudely with a spoon or using a piping bag for a fancier look
• Sprinkle with some dashes of smoked paprika or cayenne, or throw crudely chopped sprigs of dill and/ or parsley over the tray before serving.

 Marinade

• Pour into an airtight container or zip lock baggie, add barbecue meats or fish like
  • cod or salmon
  • chicken or pork (prick the meat with a fork a few times)
• Mix well so the sauce/ marinade coats everything (if using a baggie make sure it is sealed well first)
• Store in fridge overnight, turning things over once in a while
• Remove fish or meat from the marinade (discard the marinade immediately!!!)
• Barbecue and serve with salad, grilled potatoes, potato salad, rice etc....

Enjoy!
Bren