Honey and mustard sauce

This recipe could be adapted as a sauce, dip, condiment or salad dressing.  I served it alongside gammon and roasted root vegetables and it worked a dream.

I had some creme fraiche to use up – I’d flavoured some the night before with harissa to go with Moroccan-style cod – and wanted to use the rest with the gammon and the flavour combo had to be honey and mustard. Bur, alas,  I had finally finished the (two) jar(s) of mustard that had been in the fridge since goodness knows when! Then I remembered the mustard seeds bought so long ago for a singular recipe and since forgotten about. But no longer! I am never buying mustard again after this little bit of magic.

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Ingredients:
50g creme fraiche
1tsp honey
1tsp black mustard seeds
Lemon juice

Method:
Crush the mustard seeds and mix into the creme fraiche along with the honey. Add lemon juice to your taste.

Food stuff used up:
Creme fraiche * Lemon

 

Tips:
I always buy creme fraiche for a recipe and never know what to do with the rest but it is so versatile. Try adding curry powder/paste and a squirt of lime juice, or to serve with a pudding a sprinkle of cinnamon sugar. Pureed/mashed fruit and vegetables also make a good dip or dessert.

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