There are several options for making honey mustard sauce. They are characterized by simplicity and unexpected combinations of ingredients, which shouldn't be intimidating.

Recipe number 1

It is necessary:

2 tbsp. spoons of liquid honey,

2 tbsp. tablespoons of mustard

1 tbsp. a spoonful of lemon juice

2-3 st. tablespoons of vegetable oil,

various spices - at will and to taste.

How to cook:

Put the honey in a small container and add not very hot mustard to it. Mix well.

After squeezing out the required amount of juice from the lemon, add it to the resulting mixture.

After that, add a couple of tablespoons of refined vegetable oil here and beat.

You can complete the cooking process by squeezing a clove of garlic into the dressing and adding spices.
It is imperative to store honey-mustard sauce in the refrigerator.

Recipe number 2

It is necessary:

150 grams of honey, 100 grams of Dijon mustard,

1-2 tbsp. spoons of soy sauce

onion,

10 grams of ginger root.

How prigotovitb:

Put peeled onion, honey, fresh ginger root, mustard, soy sauce in a blender.

Finely chop the entire composition and let it brew.

Recipe number 3

It is necessary:

1 tbsp. a spoonful of Dijon mustard,

2 tbsp. spoons of honey

2 tbsp. tablespoons of olive oil

1 tbsp. a spoonful of lemon juice

1 tbsp. a spoonful of ginger

How to cook:

After peeling the ginger, rub it in a fine grater.

Use a blender to mix well the mustard, honey, lemon juice and olive oil.

Add ginger and mix thoroughly again.

Salt.

Meat in honey mustard sauce

It is necessary:
1.5-2 kg - pork meat (neck, ham) can be on the bone,
1 can of mustard
2-3 st. spoons of honey
seasonings: 0.5 teaspoons of ginger, coarsely ground white pepper, turmeric, tarragon, rosemary, as well as 1.5 teaspoons of basil,
2 cloves of garlic.

How to cook:

1. To make the sauce: put honey in a deep bowl with mustard, mix thoroughly. Add spices and herbs. You don't need to salt the sauce!

Put the washed and dried piece of pork on foil. Make several cuts in it and put a clove of garlic halfway there.
After that, coat the meat with a thick layer of dressing and immediately wrap it in foil. The seam must remain on top.
Put everything on a baking sheet and place in the oven, preheated to a temperature of 200 degrees.

I am testing Oskar Kuchera's book "Simply Delicious Food." This time my attention was drawn to a recipe for beef marinated with mustard and honey.
I didn't have the tenderloin, so I used marbled beef for the Black Angus schnitzel. I can say that this type of meat is perfect for this dish, the optimal thickness is 2 - 2.5 cm. I do not recommend beating the meat, even a little bit, as this will break the integrity of the fibers and the meat will lose juice during the heat treatment. In addition, both tenderloin and marbled schnitzel are very tender and soft meat that a priori does not need beating ..

What I want to say about the recipe ... I really liked the meat, it turned out juicy, tender, with a pleasant piquant aftertaste, the recipe remains in the piggy bank of loved ones!

Well, I already said about serving - it's better on the board - it's more convenient to cut the meat.

I like Oskar Kuchera's book more and more every day, I want to try to cook every dish! Bright mouth-watering photos are encouraging culinary innovations and tasty discoveries. Such a book would be an excellent gift for young hostesses, and indeed for everyone who loves good, simple, tasty food and is not afraid to experiment.

Not all chefs dare to bake beef in one large piece, as they fear that it will eventually turn out to be tough and dry. But the recipe, which uses honey mustard sauce, sets those concerns aside. Cook and do not be afraid of anything: the meat turns out to be tender, juicy and aromatic, with a pleasant sweetish hint of honey, which goes well with hot mustard and aromatic Provencal herbs.

The dish looks decent on any festive table, and thin slices of such beef, cut with a sharp knife, are perfect for homemade sandwiches. No sausages can be simply put on a par with it: homemade meat is undoubtedly both tastier and healthier.

Products:

Cooking. Wash beef (pork is also suitable) under running water, cut and remove all films, if any, dry.

Mix dry spices and salt in a plate.

To better keep the meat in shape when baking, the piece should be tied tightly with culinary thread. Coat generously with the resulting dry mixture.

In another plate, mix the liquid components: honey, mustard, sunflower oil, mix everything thoroughly until smooth.

Spread the liquid mixture over a piece of meat on all sides with a cooking brush. You should not immediately try to spread all the resulting honey-mustard mixture on the meat, somewhere 2/3 of the mixture should remain. In this form, leave the meat to marinate overnight (ideally).

Over time, fry a piece of meat in a skillet over high heat on all sides, literally for 1-2 minutes, until a crust is obtained. Then grease the meat again with a mixture of mustard, honey and sunflower oil and send to the oven.

A piece of beef weighing 1.5 kg will stay in the oven for about 35 minutes. During this time, you need to grease the meat with the remaining marinade at least 1-2 times to form a delicious crust. The readiness of the meat is easy to determine if you pierce it with a knife to the middle of a piece, when you remove it, juice will surely stand out. If the juice is red, try returning the meat back to the oven for 5 minutes, then repeat the check. Bake until clear juice comes out when piercing the meat.

Be sure to remove the meat immediately from the oven. Let it cool slightly before slicing.

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Author's photos of Elena Selyun were used in the design of the master class. Copying is prohibited!

Honey and mustard are two safe ingredients for marinades and sauces for any type of meat. The mustard adds a pleasant pungency and spicy taste to the dish, and honey helps to reveal the flavor of the meat in its entirety.

In addition, when frying or baking, meat with honey turns out to be special: with a golden caramel crust on the outside, juicy and melting on the inside.

Bake, stew, grill or barbecue - even the most sophisticated gourmets will not resist your dish!

Pork goes well with. A juicy pork tenderloin barbecue in such a marinade will become the main dish of your festive table. To prepare it, you will need:

• pork tenderloin (600 gr.);
• 3 tablespoons of mustard;
• 3 heaped tablespoons of natural honey;
• salt, spices, black pepper.

Tip: Pork should be washed and dried thoroughly with paper towels before cooking. If this is not done, then a golden crust will not form during frying.

1. Cut the pork into 1 cm slices. If the pork is tough, you can beat it slightly before marinating.
2. Combine mustard, honey, spices and pepper. There is no need to add salt!
3. Spread the sauce over the pork and place in a deep glass or ceramic dish, and leave for at least a couple of hours, and best of all overnight.

If you are barbecuing, it will only take 1 to 2 minutes to fry the slices on each side. It will take a little longer to cook pork in a regular frying pan; it will take 5-6 minutes on each side. Season with the remaining sauce as you cook. You need to salt a ready-made dish, just before serving it.

This marinade is also suitable for chicken, turkey or veal.

Georgian roast

Honey sweetness and aromatic herbs complement fresh veal or pork perfectly. Pork is best suited for cooking Georgian meat, but you can marinate both veal and lamb in a spicy sauce. For one kilogram of Georgian roast, you will need:

• a bunch of greens (parsley, basil and dill);
• 1 table. a spoonful of sour cream or mayonnaise;
• 2 table. spoons of natural honey;
• 1 table. a spoonful of lemon juice;
• salt and black pepper.

Wash pork or veal thoroughly before cooking, dry and cut into small pieces.

1. Finely chop the herbs, mix it with sour cream, lemon juice, honey and spices.
2. Coat each piece with cooked sauce.
3. Leave the dish in the refrigerator for a few hours to soak properly.
4. Bake Georgian meat in a well-heated oven for an hour.

Georgian roast goes well with baked potatoes. Any greens in the recipe can be used, add coriander, cilantro, and basil to taste. Fans of hot sauces can add other spices of Caucasian cuisine to the dish in Georgian - the taste will only benefit from this.

Meat stewed in spicy soy-honey sauce

Soy sauce and honey marinade is suitable for beef, pork, and turkey or chicken. To prepare the dish you will need:

• 1 kilogram of meat;
• a glass of honey;
• a glass of soy sauce;
• a glass of tomato paste;
• head of garlic;
• salt and black pepper.

1. Cut the meat into small pieces.
2. In a separate container, mix the soy sauce, honey, tomato paste and spices.
3. Put the pieces in a deep frying pan, fill with marinade, close the lid and put on medium heat.

Stew the dish, stirring it occasionally, until the gravy thickens properly. Poultry is cooked, as a rule, in half an hour, pork and beef - a little longer.

Pork baked in honey mustard sauce

For cooking, you will need a pork neck or ham, preferably pitted. Before cooking, be sure to dry the meat with paper towels or napkins so that when baked, an appetizing crust appears on its surface.

To make the sauce you will need:

• 1 jar French mustard
• 2-3 tablespoons of honey;
• 3 cloves of garlic;
• half a teaspoon of ground ginger, basil, tarragon, white pepper, turmeric.
• several dried barberry berries.

1. We mix all the ingredients in a separate container. There is no need to add salt!
2. We pierce the meat in several places and stuff it with pieces of garlic and barberry.
3. We coat a piece of meat with the resulting mixture.
4. We wrap the pork in a double layer of foil so that the seam stays at the top.

Bake meat with honey in the oven for one and a half to two hours. An hour after the start of cooking, the foil should be slightly opened, and every ten minutes, pour over the roast with the juice flowing onto the baking sheet. After 40-50 minutes, the dish is ready. Enjoy your meal!