Our Southern Odyssey has come up with a new take on a classic for people who either do not like the taste of honey or they have an intolerance to it. Our recipe is just as delicious as honey mustard but without the honey. Instead of using honey as the sweetener we use maple syrup. The great thing about maple syrup is that it has a smoky flavor that really elevates our Maple Mustard Sauce.
There are only four kitchen tools that are needed to complete this recipe. All the ingredients are placed into a bowl, whisked together and refrigerated. No oven or stove eye (burner) is needed for this recipe. Not even the use of a microwave. That is why we classify this recipe as kid friendly.
We came up with our Maple Mustard Sauce because we had actually ran out of honey and we were making chicken tenders and wanted a dipping sauce. We did not have any honey but we did have maple syrup in the pantry. Sometimes the best recipes are created out of necessity.
My mom (Vanessa) has never cared for honey mustard sauce. But she really likes this Maple Mustard Sauce that I (Valancie) make, so much so that she will ask when are we going to have it again. We have eaten our Maple Mustard Sauce on chicken tender as well as on a mixed green salad with chicken. Everything that we seem to put our Maple Mustard Sauce on taste great.
When making our Maple Mustard Sauce you will notice that it is not as thick as most honey mustard sauces. We created our thinner. Because, like I said before, not only do we use it as a dipping sauce but we also use it as a salad dressing. However here is a note, that is not provided in the recipe card. If you would like to have the Maple Mustard Sauce thicker add two additional tablespoons of mayo. We understand that some people prefer their dipping sauces thick.
Instructions:
Take the mixing bowl and add the organic parsley, black pepper, Himalayan pink salt, organic lemon juice, apple cider vinegar with the mother, extra virgin organic olive oil, mayo made without sugar, organic maple syrup and organic stone ground brown mustard. I personally prefer to measure out all of my dry ingredients first, then the wet, that way if the measuring spoons do not get completely dry it is no big deal. Mix all the ingredients together with a whisk. Pour the Maple Mustard Sauce into a smaller bowl or jar, that it will fit into, and place in the refrigerator for twenty minutes to allow all the flavors to come together. Because there are really not any time sensitive ingredients in our Maple Mustard Sauce it will hold in the refrigerator for about one week.
So next time you are throwing a party or just having a homemade dinner try our Maple Mustard Sauce for a different taste on a classic. We hope that you enjoy this recipe. Please let us know how you enjoyed this recipe in our comment section provided below.
Maple Mustard Sauce
May 25, 2018
We have came up with a recipe that is just as delicious as honey mustard but without the honey. Instead of using honey as the sweetener we use maple syrup. The great thing about maple syrup is that it has a smoky flavor that really elevates our Maple Mustard Sauce.
Persons
4
Notes
What you will need:
Small mixing bowl,
Spoon,
Measuring Spoons,
Whisk
Ingredients
- 1 teaspoon Organic Parsley
- 1/2 teaspoon Tellicherry Black Pepper
- 1/4 teaspoon Himalayan Pink Salt
- 1/2 teaspoon Organic Lemon Juice
- 1/2 teaspoon Apple Cider Vinegar
- 1 Tablespoon Extra Virgin Organic Olive Oil
- 2 Tablespoons Mayo - We use Primal Kitchen
- 3 Tablespoons Organic Maple Syrup
- 3 Tablespoons Organic Stone Ground Brown Mustard - We use Eden
Instructions
- Take a mixing bowl and add all the ingredients to the bowl
- Mix all the ingredients together with a whisk
- Place the Maple Mustard Sauce in the refrigerator for twenty (20) minutes, to allow the ingredients to blend together.
- Serve over a bed of mixed greens with baked chicken tenders or use as a dip for chicken or vegetables.
- Extra sauce can be refrigerated for about one (1) week.
- Enjoy!
© 2024 This recipe is provided by Our Southern Odyssey
