Get ready to fall in love with this gluten-free, dairy-free and nut-free honey mustard sauce from Jilly Lagasse. “I probably make this two or three times a week for a tasty sauce to jazz up our meals,” she says. “It’s so easy to make, you could probably do it blindfolded… though I probably wouldn’t recommend that. I prefer to throw everything into my Nutribullet and whizz it up in a flash, but feel free to use any blender you like.”
Ingredients
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1/3 cup extra-virgin olive oil or sunflower oil
- 1½ tablespoons apple cider vinegar
- Salt and pepper, to taste
Directions
Throw all ingredients into a blender and blend for a minute to emulsify the sauce. The fresh thyme leaves won’t break down fully; don’t be alarmed. It will actually add a lovely fresh color to the dish. I like using my Nutribullet for blending, but use whatever you like.
Herby Honey Mustard Sauce Nutrition Analysis: 220 cal, 19 g fat, 0 mg chol, 270 mg sodium, 13 g carbs, 0 g fiber, 13 g sugar, 0 g protein
Jilly Lagasse began cooking as a child when her father, Chef Emeril Lagasse, gave her a set of chef’s whites and let her help in the pastry and dessert department in one of his restaurants. She was diagnosed with celiac disease in 2004 and has written two gluten-free cookbooks with her sister, Jessie Lagasse Swanson, as the duo The Lagasse Girls, www.lagassegirls.com.
