Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Fruity honey mustard sauce in a bowl, with fresh fruits and vegetables beside.
Zesty salad dressing made with honey, mustard, and orange juice

Fruity honey and mustard dressing

Author: Flavelo
Recipes Sauces and Gravies
This sauce is built on the harmony of opposites: the heat of mustard, sweetness of honey and acidity of fruit juices meet within. It is like a good perfume: top notes (fresh orange), heart notes (ginger and mustard) and base notes (honey). Excellent not just as a dip, but stands its ground as a salad dressing, or can even be used to glaze roasts in the final minutes.
🕒 Prep Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Hand whisk
  • Medium mixing bowl
  • Citrus juicer
  • Grater for ginger

Allergen Information

⚠️ Mustard
⚠️ Sulphur dioxide (in vinegar/mustard)

Instructions

1 ✓

Base: whisk honey and Dijon mustard smooth in a bowl.

Tip: We start by mixing thick substances, making it easier to add liquid lump-free later (viscosity equalisation).
2 ✓

Dilution: whisking continuously, drizzle in orange juice, apple juice and vinegar, then add grated ginger.

Tip: Don't put ginger fibres in, just pulp and juice, to keep sauce silky.
3 ✓

Seasoning: sprinkle in salt and pepper, then taste. If too sweet, add a dash of vinegar, if too sour, a dash of honey.

Tip: Taste perception is temperature dependent: flavours are more intense at room temperature than cold.
4 ✓

Resting: cover bowl and refrigerate for 15 minutes before serving.

Tip: During this time flavours 'marry', meaning spice aromas dissolve into the liquid (diffusion).

Recipe FAQ

The sauce is too thin, what should I do?
Put it in the fridge! Honey and mustard thicken naturally in the cold.
Can I use carton orange juice?
In an emergency yes, but the essential oils of freshly squeezed juice give that real 'wow' experience.
How long does it keep?
In the fridge, in a sealed jar, it stays perfect for up to a week.

Ingredients

  • 2 tbsp Honey (runny)
  • 2 tbsp Dijon mustard
  • 100 ml Freshly squeezed orange juice
  • 50 ml Apple juice (preferably 100%)
  • 1 tsp White wine vinegar
  • 1 tsp Fresh ginger (grated)
  • 0.5 tsp Salt
  • 0.25 tsp Freshly ground black pepper