I am slap-to-the-crazy in love with this easy Creole honey mustard sauce. It’s tangy, it’s grainy, it’s spicy, and it’s sassy. I developed this recipe for a holiday ham glaze, but decided quickly that it was also awesome on baked chicken. It’s now in our monthly chicken recipe rotation, so we get to savor the sauce at least twice a month these days. Yay!!!
Creole mustard is the perfect secret ingredient to jazz up anything from fish to poultry, from veggies to dips, and from sauces to glazes. This four-ingredient Creole mustard sauce is super easy to make. It wakes up anything you want it to with its own distinctive “fire”, and it puts the perfect finishing touch on your dish without your having to put in much effort.
How to Make Easy Creole Honey Mustard Sauce
You are only four ingredients away from making your own sauce at home:
Honey, brown sugar or coconut palm sugar, Creole mustard, and gluten free maraschino cherry juice are all that you need to make this happen.
I usually pour all of the ingredients together in a small saucepan, and then heat over medium-high heat for about a minute or so, or until the brown sugar melts. Sometimes, I just whisk the ingredients together in a bowl before basting chicken or glazing ham.
If you’re a spicy food lover like I am, try this Creole honey mustard sauce on:
- roasted broccoli or cauliflower florets
- steamed julienned carrots
- baked fish, including salmon or tilapia
- sweet potato fries
- any favorite food that you want to experience in a new way
This sauce is also a great alternative to traditional honey mustard sauce when you’re serving gluten free chicken tenders..yep. Break out this Creole honey mustard sauce when you’re taking the tenders out of the oven, and watch everyone congregate around the bowl…
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- ⅔ cup honey
- ¼ cup brown sugar or coconut palm sugar
- 2 tablespoons Creole mustard
- 2 tablespoons gluten free maraschino cherry juice
- Whisk all ingredients together until well-incorporated. Or, pour into a saucepan, and stir over medium-high heat for several seconds, or until the sugar dissolves.