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Honey Mustard Sauce

Apparently this blog has no theme because I am now dabbling in being a food blogger. Operating on my usual "I am just making this up as I go" cooking style I created a truly delicious honey mustard sauce - I even surprised myself at how good it is. Unfortunately for me and my food blogger dreams, I decided to make a blog post about this only after I had already made everything and served it. So I can't post step-by-step instructions like the pros. But, luckily for me and everyone else, this was super easy and on a scale from no work to a lot of work it ranks as basically no work.

I actually made this two nights in a row because I wanted to make sure that I could actually do it again after not measuring at all the first time. Honestly, I didn't measure the second time either - but it tasted the same. And I guess that's what counts. Also, the second time I roasted some squash to put with it which was really a game changer and was fantastic. I also made it with chicken, because I love chicken, but I suppose you could probably use anything you like. It would probably be fantastic on pork chops.


So, the recipe. Sadly, I don't have one of those "Skip to Recipe" buttons so you either read all of this or skipped to the bottom. It is super easy, I promise.

Honey Mustard Sauce

1 tsp crushed garlic

2 tsps dijon mustard

1 tsp paprika

2 Tbs honey

1/2 tsp thyme

1/2 a lemon

dash (or two) cayenne

pinch of rosemary

salt and pepper

(for one chicken breast)

Mix everything in a bowl. You may have to microwave for 10 or so seconds to melt the honey so you can mix everything well. Once you chicken (or whatever) is almost done turn the heat down and pour the sauce over. Mix it up, making sure it doesn't burn. Serve it, enjoy it.


As I mentioned, the second time I made this I added squash. So I just fully cooked the squash and then added it to my pan right before I put the sauce in. You could also plate it and then put the sauced chicken over it. Whatever you want to do. I trust you.

If you want to make the squash like I did:

Squash (cut smallish so it doesn't take absolutely forever to cook)

olive oil

garlic powder

Big's chicken seasoning (basically a barbecue seasoning)

salt and pepper

Put the squash in a bowl and add the seasonings and olive oil - mix it up. Put it onto your parchment papered sheet pan. Put in the oven at 425 and depending on your elevation and how small you cut it the squash will be done anywhere from 30-45 minutes from now. Just keep checking it, make sure your squash is squishy. Serve it, enjoy it.


I wish you all the best of luck. And I promise you can't fuck it up.

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