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Honey Dijon Sauce Recipe


1/2 cup honey

2 teaspoons dried Dijon mustard

1/2 teaspoon salt

1/2 teaspoon lemon juice

1 teaspoon lemon zest

2 cups fresh mushrooms, chopped

1 recipe pastry for a 9 inch double crust pie

1 egg, beaten

1 teaspoon Dijon mustard

1/2 cup honey

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

1 tablespoon Dijon mustard syrup (optional)

1 (12 ounce) can white wine

1 pint large cabbage or spinach, washed and divided


Melt honey in a large saucepan. Stir over medium heat, stirring constantly, until honey glides into a single layer in the bottom of a glass bowl. Allow to cool to room temperature.

Press mustard onto white cake pan of  pastry. Place trays in a single layer on an ungreased cookie sheet. Place trays on foil to prevent leaks. Top with the mushrooms and sliced mushrooms and pour enough olive oil into the bottom of foil sheets to cover everything perfectly. Layer with cabbage or spinach, white wine and cilantro or honey to obtain a performance appearance. Serve with toothpicks, if desired.