The mustard sauce with the addition of Valdelsa onion tears is an excellent accompaniment for legume meatballs but is also a delightful dressing for salads and steamed vegetables. Its rich and slightly tangy taste pairs perfectly with pork as well, making it ideal for roast dishes. It enhances the flavor of grilled chicken breast. Therefore, the mustard sauce is truly versatile: a simple and quick recipe that will come in very handy!
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 2 Minutes
- Portions: 2/4 people
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Portions are indicative. It’s a sauce that I usually prepare by eye based on the amount of the main dish it accompanies. If it’s a single course, it’s enough for two people.
- 4 tablespoons mustard
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 2 tablespoons Valdelsa onion tears
- a few drops of lemon juice
Tools
- 1 Bowl
- 1 Mini Whisk
- 1 Sauce Boat
Steps
In a small bowl, pour two tablespoons of mustard, one tablespoon of extra virgin olive oil, one teaspoon of honey, one tablespoon of Valdelsa onion tears (or balsamic vinegar), a few drops of lemon juice. Mix well, pour the sauce into a sauce holder, and serve at the table.
Notes
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I use Valdelsa onion tears, an excellent product I can no longer do without. It has a unique and special taste that enhances any dish. You can substitute it with good balsamic vinegar or soy sauce, but the flavor will be different.
