Ingredients
Scale
- 1/2 cup Dijon mustard
- 1/4 cup raw honey
- 1 large jalapeño, seeded and very finely minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon neutral oil (such as grapeseed or light olive oil)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
Instructions
- Step 1: Thoroughly wash, seed, and finely mince the jalapeño pepper, ensuring the pieces are very small and uniform for even distribution and heat throughout the sauce.
- Step 2: In a medium mixing bowl, combine the Dijon mustard, honey, apple cider vinegar, and neutral oil. Whisk these wet ingredients vigorously until the mixture is fully emulsified and smooth.
- Step 3: Add the finely minced jalapeño, garlic powder, and kosher salt to the mustard base.
- Step 4: Continue to whisk the mixture for 1 to 2 minutes until all the dry seasonings and jalapeño pieces are completely incorporated. For an ultra-smooth consistency, briefly pulse the sauce in a food processor or blender.
- Step 5: Taste the sauce and adjust seasonings if necessary; add a pinch more salt to enhance flavor or an extra teaspoon of honey if the heat level is too intense.
- Step 6: Cover the sauce and refrigerate for a minimum of 30 minutes before serving. This resting period is crucial for allowing the jalapeño flavor to fully infuse into the honey mustard base.
Notes
- Store tightly covered in the refrigerator for up to 10 days, remembering that the spicy kick will mellow slightly after 3-4 days.
- If the sauce appears stiff or separated after prolonged chilling, simply let it rest on the counter for 10 minutes and whisk briskly to restore its ideal, emulsified texture before serving.
- Use this vibrant sauce as a glaze for grilled salmon in the last few minutes of cooking, or pair it with warm pretzel bites for a delicious snack upgrade.
- The key to balanced heat lies in using uniform, very finely minced jalapeño pieces, ensuring the flavor infuses evenly during the mandatory 30-minute rest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American